This year I decided to grow 11 varieties of peppers including ghost peppers. I turned the bountiful harvest into ghost pepper salsa by modifying a recipe I had.
8 lbs fresh tomatoes (Any variety will work)
1½ cups chopped fresh Anaheim chile peppers seeds and all
½ cup chopped bell pepper
½ cup seeded and chopped fresh jalapeno pepper
2 ghost peppers, chopped, seeds and all
2 cups chopped onions
½ cup chopped cilantro
½ cup fresh squeezed lime juice
½ cup white vinegar
6 oz tomato paste
5 or 6 cloves garlic, minced
1 tsp ground cumin
½ Tbsp paprika
1 tsp ground black pepper
3 tsps salt
Wash your tomatoes and remove the stems with a knife.
Fill a large pot with four or five inches of water and bring to a boil. With a slotted spoon place a few tomatoes at a time into the boiling water for about a minute, or until the skins start to crack and peel. The tomatoes should be completely sugmerged. Immediately put the tomatoes into a cold ice water bath to stop the cooking and then drain in a colander. The skin should slip off easily. Cut the skinned tomatoes in half then quarter each of the halves. Place a large colander in the sink and put the chopped tomatoes in it to drain off most of the juice.
When drained, place the tomatoes back into the large pot, dumping out the water first. Bring to a boil, then reduce heat and simmer uncovered, for about 1.5 hours. Stir it often to prevent burning.
Add the remaining ingredients and bring it back up to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
Spoon the warm ghost pepper salsa into warmed, sterilized canning jars, leaving a ½ inch of headspace. Wipe jar rims clean with a damp towel; place lids on jars, and tighten by hand.
Place the filled jars in a water bath and bring it up to a boil. Leave them in the boiling bath for 15 minutes then remove jars and place them on cooling racks. Any jar that fails to seal properly can be placed in the refrigerator and used fresh.
NOTE: You can use canned tomatoes that have already been peeled if this seems like too much work. However, you can’t beat the taste of fresh ghost pepper salsa.