Ghost Pepper Fresh Salsa Recipes

GHOST PEPPER FRESH SALSA

Steps:

• Small dice onion, jalapenos, and tomatoes. Put into a large bowl.
• Finely chop cilantro. Add to bowl.
• Juice 2 limes into separate bowl. Add to blender.
• Puree 2 naga jolokias in blender with lime juice. Add to bowl.
• Add all other ingredients to bowl. Mix well.
• Let rest for 30 minutes.

GHOST PEPPER SALSA

Steps:

• In a large pan, combine all ingredients and simmer over low heat for approximately 5 minutes. Stir often and add more water if needed to keep ingredients from sticking.
• Turn the heat off and leave the pan over the burner for approximately 5 more minutes, stirring occasionally to keep sticking from occurring.
• Transfer the mix to a food processor or blender and process until you reach the salsa consistency you prefer (less processing for chunky, more processing for smooth).
• Serve with fair warning to all.

SIX PEPPER SALSA

Steps:

• Combine everything in a LARGE pot and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/4 inch headspace.
• Wipe jar rim with clean cloth and top with heated two-piece caps.
• Process for 15 minutes in a boiling-water canner.

PEPPER MANGO SALSA

Steps:

• Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.