Ghostpepperfreshsalsa Recipes

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FRESH PEPPER SALSA

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10



Fresh Pepper Salsa image

Steps:

  • Finely mince all the fresh vegetables, and mix well in a bowl.
  • Stir in lemon juice and olive oil.
  • Slowly add the powdered ingredients while stirring.

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

GHOST PEPPER FRESH SALSA

Make and share this Ghost Pepper Fresh Salsa recipe from Food.com.

Provided by britsherman

Categories     Tex Mex

Time 15m

Yield 1 bowl, 10-12 serving(s)

Number Of Ingredients 10



Ghost Pepper Fresh Salsa image

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.

4 tomatoes
1 onion
2 jalapenos
1/2 bunch cilantro
2 dried ghost chilies
2 limes
3 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons salt
1/8 cup hot sauce

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  • Respect the ghost. Understand what you’re handling before you handle it in the first place. The ghost pepper is up to 417 times hotter than a jalapeño pepper.
  • Wear protective gear when handling fresh or dried ghost peppers. We are not talking simply kitchen gloves here. You should also wear a kitchen mask and kitchen goggles, along with long sleeves.
  • Learn about treating chili burn prior to handling ghost peppers. You don’t want to be seeking out relief blindly after you’ve experienced what will undoubtedly be intense pain.
  • Choose simple recipes until you understand ghost pepper potency and flavor. For your first few times cooking with ghost peppers, stick to simple infused oils and hot sauces.
  • Remember less is best when first starting out. This is one chili where a very little goes a very long way. A sliver of one chili, in fact, may be all the heat you need for a dish, so always opt for under-spicing than over-spicing.
  • Caution label your creation. Label what you make in big bold letters with the words “Danger: Extremely Hot” This is obviously important if you share the fridge with family of all ages, but it’s also important as a reminder to you, too.
  • Remember – your food will get hotter over time. If you create a homemade ghost pepper hot sauce or salsa and you think it’s hot now, wait until you taste it a few weeks later.
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