Ghost Peppers

These are Trinidad Ghost peppers (Minnesota-grown) and they are HOT – about four times hotter than a Habañero pepper! I don't know how the heck I'm ever going to use them all... I made a batch of salsa fresca the other day and used just half a pepper. Seeds and membranes (the hottest parts) were carefully removed, so actually, it was a little less than half a pepper. Honestly, I can take it pretty hot and I could go for a little more ghost pepper next time, still, not a whole one.

Other than the use of Ghost peppers, it was my standard salsa recipe: tomatoes, onion, garlic, cilantro, lime juice, and salt. It tasted pretty good. The tomatoes were home-grown (a local goat farmer gave us the tomatoes and a variety of peppers, including the Ghost peppers) providing dense tomato flavor, unlike a lot of store-bought tomatoes. Unfortunately, I think the unique flavor of the ghost pepper was masked a bit the rich tomato and by the pepper's own heat. As I got to the bottom of the salsa bowl, however, I found a little more heat, and also a subtle flavor similar to a Habañero.

My husband was in charge of grilling chicken, tortillas, onion, and bell peppers (including some purple ones – you don't see those too often), while I made some guacamole. The grilled elements turned out to be the best – they really made the meal. I sprinkled a little cheese on a corn tortilla, topped that with chicken, bell peppers, and onions, and of course, some salsa. It was delicious!!