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