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It just wants you to dip a chip right in there. During that 1.5 hours, get all of the rest of the ingredients chopped up and placed in a bowl. Salsas are easy. When drained, place the tomatoes back into the large pot, dumping the water out first. This year we had ghost chili peppers, so I thought “what the hell.” I add a mix of jalapenos and ghost chili peppers, so you can adjust the heat however you like. May 19, 2014 - Oh yeah. A recipe for spicy ghost pepper salsa made with garden grown ghost peppers, tomato, onion, lime juice and cilantro, all simmered together to let the flavors meld, picante style. Simmer it for about 15 minutes to let the flavors develop. Wipe jar rims with a damp towel, place lids on the jars, and tighten by hand. First, gather up your ingredients – 4 ghost peppers, a medium sized tomato, a small white onion, a large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, and a bit of salt. lime juice or use the juice from 1 large lime. Salsas are always popular on game day gatherings, or pretty much any party situation. Place the filled jars in a water bath and bring it up to a boil. Next, Add all of the ingredients to a food processor or blender and process it until it is nice and smooth. All demo content is for sample purposes only, intended to represent a live site. I get to add more to my ghost pepper recipes to really spice things up. But beware. As mentioned, ghost peppers are VERY HOT, so it is best to wear gloves when handling them. Yes, that is some very nice heat there, but as mentioned, with that heat comes some excellent flavor. Mix cilantro into salsa. Spoon the warm ghost pepper salsa into warmed, sterilized canning jars, leaving a 1/2 inch of headspace. Add the ingredients to a food processor or blender. If you even have a question, turn back and check out this super-tasty We repeat – this is not a salsa for the masses. I like to cover it and let it chill in the refrigerator at this point to let the flavors develop even further, but honestly, you can eat it once it’s cooled if you’d like. First, gather up your ingredients – 4 ghost peppers, a medium sized tomato, a small white onion, a large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, and a bit of salt. 1/2 cups chopped Thai Peppers (seeds and all), 1/2 cup seeded and chopped fresh Jalapeno Peppers, 2 Carolina Reapers, chopped, seeds and all, 1/2 cup fresh squeezed Lemon Juice (I didn’t have lime juice here or I would have used that, didn’t seem to make too much of a difference). Wipe jar rims with a damp towel, place lids on the jars, and tighten by hand. I am! However, you can’t beat the taste of fresh Ghost Pepper Salsa. The oils can get onto your skin and can cause burning. You can serve right away or cover and refrigerate overnight for the flavors to mingle and develop even more. It’s that easy. I'm Mike, your chilihead friend who LOVES good food. You can even use bell peppers for this. Taste and adjust for salt. Process until nice and smooth. It’s super easy, as we’re working with fresh ingredients. With a slotted spoon place a few tomatoes at a time into the boiling water for about a minute, or until the skins start to crack and peel. Okay, so I decided I wanted one that was a bit hotter. White fish LOVES a good salsa, and it makes for a healthy meal. Ghost peppers are the original, Sweet and Spicy Ghost Pepper Candied Bacon, Sweet Ghost Pepper-Pineapple-Pear Hot Sauce. Either way, ghost pepper salsa will spank you six ways from Sunday. Don’t you just love easy food? I can homemade salsa every fall with all of the tomatoes, peppers and cilantro from our garden. Serve! Try some of my Game Day Recipes for more ideas. Place the filled jars in a water bath and bring it up to a boil. But be aware that even then, this recipe is still very hot. Leave them in the boiling bath for 15 minutes, then remove jars and place them on cooling racks. If you want to cook with ghost peppers, you need to be ready for the heat. A word to the wise. You'll get a good level of heat with this ghost pepper salsa recipe. How to Make Fresh Ghost Pepper Salsa – The Recipe Method First, gather up your ingredients – 4 ghost peppers, a medium sized tomato, a small white onion, a large lime (or use 3 … Wipe jar rims with a damp towel, place lids on the jars, and tighten by hand. Immediately put the tomatoes into a cold ice water bath to stop the cooking and then drain in a colander. (Note, instead of doing this, you could also just freeze the tomatoes, then place them in water (doesn’t need to be hot) and peel the skins off (I find this much easier). I can homemade salsa every fall with all of the tomatoes, peppers and cilantro from our garden. Ready to dig in? Good for me! Bring to a boil, then reduce heat and simmer uncovered for about 1.5 hours. 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