Homemade Ghost Pepper Salsa

5 from 6 votes

Homemade Ghost Pepper Salsa

This salsa is a fiery yet flavorful addition to any meal. Its bold heat, balanced with fresh ingredients, makes it perfect for those who love a spicy kick. Simple to make, it's an ideal way to spice up your favorite food.

Prep Time15

Resting Time30

Total Time45

Course: Sauces

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: Jar

Calories: 259kcal

Author: Elle John

Ingredients

1 Ghost peppers Bhut Jolokia, seeds removed and finely chopped
3 medium tomatoes diced
½ small red onion finely chopped
2 cloves garlic minced
¼ cup fresh cilantro chopped (fresh coriander)
1 tablespoon lime juice
½ teaspoon salt to taste
¼ teaspoon black salt optional
1 tablespoon olive oil
1 teaspoon sugar optional (to balance the heat)

Instructions

First, wash all the vegetables thoroughly. When handling ghost peppers, wear gloves to avoid irritation. Remove the seeds from the ripe peppers to control the heat. Dice the tomatoes and chop the onion and cilantro.
In a large mixing bowl, mix the diced tomatoes, chopped onion, minced garlic, cilantro, and finely chopped ghost peppers.
Next, squeeze the lime juice into the bowl. Add salt and drizzle in the olive oil. Mix everything well.
Taste and just the seasoning as preferred. A bit of sugar can help balance the heat and acidity, creating a more rounded flavor.
For best results, let the salsa sit for at least 30 minutes to allow the flavors to meld together. This can be done at room temperature or in the refrigerator.

Notes

Always wear gloves when cutting ghost peppers, and don't touch your eyes or face. Wash your hands thoroughly after handling.
To reduce the heat without losing flavor, you can swap ghost peppers with some milder peppers such as jalapeños, or decrease quantity used.
Roasting the tomatoes and garlic before combining can add a deeper flavor to your salsa. Simply place them under the broiler until they begin to char, then proceed with the recipe.
This salsa pairs well with chips, grilled meats, or even as a topping for tacos and burritos.
Store your homemade ghost pepper salsa in an airtight container in the refrigerator. It will stay good for up to a week. For longer storage, consider freezing it in small batches.

Nutrition