Ghost Pepper Inferno Salsa


Ghost pepper inferno salsa

This recipe is inspired by the availability of ghost peppers at my local grocer. Be CAREFUL when handling these little pods of fire! Their spiciness and intensity vary, so does their size. I used 4 peppers the size of blueberries, but the ones you get can be the size of jalapenos! Go by weight, as this recipe specifies only 4 grams of ghost pepper. When in doubt, take all precautions - wear gloves, use tweezers, add a little bit at a time, etc. With the right balance of spiciness, this salsa turned out to be super delicious!

INGREDIENTS

All Ingredients

4 (420g) tomato
5 cloves (17g) garlic
1 (200g) onion, sliced 1 minute
4 gs (4g) ghost pepper
3 stalks (26g) scallion
2 tsps (12g) salt

INSTRUCTIONS

  1. Preheat the oven for high broil. 1 minute
  2. On a baking pan lined with foil, roast the tomato, garlic, and onion for about 5 minutes on each side or until the skins are roasted dark brown. It won't be even, but it's okay. Be sure to roast both sides. 25 minutes
  3. Place all the ingredients in a blender, including scallions and salt. 1 minute
  4. Blend until smooth. Enjoy immediately or save for later! 1 minute
Ghost pepper inferno salsa ndata

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