Black pepper salsa

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So you have mastered Habanero. You too? And are you ready for the next pepper weight challenge? Or are you crazy from overeating? Either way, Ghost Pepper Salsa will slap you six ways from Sunday. If you have questions instead, come back and try this super delicious jalapeño mango salsa.

Chili powder, also known as Bhut Jolokia, is very hot (sometimes reaching over a million Scoville heat units), so caution should be exercised when cooking with it. We recommend wearing kitchen gloves. eye protection and cooking mask To prevent the worst burns you will ever experience. And be prepared for the “precaution”, knowing how to cure burnt peppers in the event of a bullet hit.

In terms of taste – this is a tomato-based salsa that brings out the natural fruit flavors of paprika. No fussy ingredients – just bhut jolokia, tomato, garlic and onion are the main flavors. These peppers burn slowly. Therefore, heat accumulates strongly over time. You’ll also taste fragrant tomatoes and onions before your body is flooded with spices.

Like this salsa? You’ll also love these recipes:

  • Peach Habanero Salsa: The peach and center combination is delicious if you haven’t tried it yet.
  • Kiwi and Jalapeño Salsa: Bright pieces of jalapeño serve as the perfect culinary base for the tropical kiwis in this recipe.
  • Cherry Salsa: This is one of our favorites to pair with pork or chicken. Jalapeños give it a spicy taste.

Black pepper salsa

10 minutes prep time

Cooking time 15 minutes

Total time 25 minutes

Serve 8 servings

Calories 23 kcal

  • 1 to 2 ghost peppers 1 “devil side” chili 2 “devil side”, diced
  • 6 tomatoes, peeled and chopped
  • 1 onion, diced
  • 1 clove of minced garlic
  • 1 teaspoon vinegar
  • 1/4 cup water
  • Salt and pepper to taste
  • in a large saucepan Combine all ingredients and cook over low heat for about 5 minutes, stirring frequently and adding water if needed to prevent sticking.

  • Turn off the heat and leave the pan on the stove for another 5 minutes, stirring occasionally so the dough doesn’t stick.

  • Transfer ingredients to a food processor or blender and process until you have the desired salsa consistency. (process less for lumps, process more for smooth)

  • Serve with a fair warning for everyone.

Chili peppers are very hot and can burn if handled improperly. Gloves are recommended. Kitchen mask and goggles

Calories: 23kcal Carbohydrates: 5g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 6mg Potassium: 239mg Fiber: 1g Sugar: 3gVitamin A: 780 IUVitamin C: 16mg Calcium: 12mg Iron: 1mg

Categories: Food & Drinks


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