Ghost Chili Salsa

Oh yeah. I went there.

I can homemade salsa every fall with all of the tomatoes, peppers and cilantro from our garden. This year we had ghost chile peppers, so I thought “what the hell.”

I add a mix of jalapenos and ghost chile peppers, so you can adjust the heat however you like.

how to grow ghost chili pepper

Ghost Chili Salsa Canning Recipe

  • 10 cups peeled, seeded, cored, & chopped tomatoes (about 6 pounds)
  • 5 cups seeded and chopped bell peppers
  • 4 cups chopped onion
  • 2 cups chopped jalapeno peppers
  • 1 ghost chile, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 1/2 cups cilantro, chopped
  • 3 teaspoons kosher salt
  • 1 1/4 cups cider vinegar

Combine all the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Ladle the hot salsa into sterilized pint jars, leaving 1/4 inch of headspace and wipe rims clean. Add sterilized lids and bands and process 15 minutes in a boiling-water canner, making sure the boiling water covers the jars by at least 1 inch.

Using a jar lifter, remove the jars and set them on your counter, leaving them undisturbed until completely cool.

Be sure to check that all of your jars sealed before storing.

This recipe makes about 6 pints – usually I have a little extra, which is a nice treat.

Do I really need to tell you? This salsa has some serious kick to it obviously, so of course, you can adjust it to your taste. If you don’t have ghost chiles or would rather skip the inferno-factor all together, feel free to leave them out. I should also mention that I’ve always been from the “chile” pepper camp and not “chili” pepper, even though “chili” is the way most people spell it in reference to peppers. So, if you’d rather make Ghost Pepper Chili Salsa, hey…this will still work.

canned salsa with ghost chilis lola rugula

Keep a glass of milk nearby to quench the fire and enjoy!

4 thoughts on “Ghost Chili Salsa

    • I’ll be honest – I didn’t wear gloves, though I’m very used to handling a variety of hot chilis. Gloves are definitely recommended, as are goggles: Ghost Chilis have a lot of oils in them and I sprayed my cheeks a couple of times.

    • Lesley at Lola Rugula says:

      It has both, for more depth of heat and flavor. You can mix up the combination and level of heat however you like. This version has a great heat and ghost chili flavor without being so hot that you can’t enjoy it. Everyone’s heat tolerance is different and, if you’re familiar with eating ghost chillies, you know they’re incredibly hot.

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