I made another six pints of salsa today. It’s a lot hotter than the last batch. That’s because I used several habanero and jalapeno peppers. But maybe the next try will even hotter.
That’s because I hoping to get some ghost peppers from Adam Sorum. Adam, who works at the gym where I exercise, said he’ll give me some to try out. He’s a big fan of everything hot and has an especially strong penchant for hot peppers.
We spent a half hour or so today talking about hot peppers and hot food while I was riding an exercise bike in Altru’s Fitness Center. After chatting, I decided to try my hand at some Ghost Pepper Salsa.
Ghost peppers actually are bhut jolokia â€” also known variously by other names in its native region of India. Naga jolokia generally is recognized as the hottest pepper in the world. The pepper is often called the ghost chili by Western media. In 2007, Guinness World Records certified the bhut jolokia as the world’s hottest chili pepper, 400 times hotter than Tabasco sauce.
Here’s the recipe I hope to try.
Ghost Pepper Salsa
Â½ ounce stemmed, dried bhut jolokia (ghost pepper) chilies
2 cloves garlic
1 tablespoon white vinegar
15 ounces tomatoes with juice
In a bowl, add dried chilies and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water and then add garlic and vinegar; puree. In a bowl, add chili puree to tomatoes and combine.
Yield: 2Â½ cups.