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 chili peppers, so I thought “what the hell.”
I add a mix of jalapenos and ghost chili peppers, so you can adjust the heat however you like. If you want to try my Trinidad Scorpion Salsa Recipe, that one’s even hotter.
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 chili pepper, 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 chili peppers or would rather skip the inferno-factor all together, feel free to leave them out.
Of course, if you’d like to substitute your favorite hot pepper for the ghost chili peppers, you can do that too.
Keep a glass of milk nearby to quench the fire and enjoy!
obviously wearing gloves when you chop that ghost chili would be a good idea
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.
How long would this stay good for? Think I’m going to make it tonight with Reapers.
Nice! If you process can them and they seal properly they’re shelf stable for a couple of years.
This doesn’t sound like a ghost pepper salsa more like a jalapeño salsa
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.
How much does this recipe it looks good
It makes about 6 pints and thanks! 😊