Ghost Pepper Salsa

I have always been a hot pepper enthusiast, but am even more so now than ever before. Ever since going to Austin and buying a ghost pepper hot sauce out of the coffin in the hot sauce shop, I've been a bit obsessed with ghost peppers. So, when I heard there was a guy in Philadelphia selling fresh ghost peppers, I knew I had to find him.

Bhut Jalokia, nicknamed the ghost pepper, was entered into the Guinness Book of World Records as the hottest pepper in the world in 2007. It has since then been surpassed by Trinidad Scorpion "Butch T" which was grown by The Chili Factory (Australia) and rated at 1,463,700 Scoville Heat Units. The Scoville Heat Units measure a pepper's heat. But, even though it is no longer rated the hottest, I can tell you it is still very hot. A ghost pepper measures over 1,000,000 Scoville units while a jalapeno only measures in at 8,000. They say the ghost pepper is twice as hot a a red savino habanero. Oh, yeah!

So, I found this guy's booth at the farmer's market, but there was no sign for these peppers. When I asked him about them, he pulled a couple out and confirmed that he did, indeed, have some. He sold me two along with some other hot peppers and gave me several warnings that I will pass along to you:

1. Wear rubber gloves when slicing them. The capsaicin in peppers, which causes the heat, is easily transferred to your mouth and eyes causing severe pain.
2. Wear a mask, if possible, when slicing them.
3. To reiterate, do not touch them while slicing! 
4. Do not eat the seeds. They will burn on the way out, if you know what I mean.

Now, with that in mind, let's make some salsa. I made a great hot salsa with these peppers. Do not attempt this if you can't take the heat!

Ghost Pepper Salsa

Ingredients

• 1-2 fresh ghost peppers
• 28-oz can chopped tomatoes (I used Muir Glen)
• 1/2 yellow onion, diced
• 1/2 cup chopped fresh cilantro
• Juice of 3/4 of a lime
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cumin

Instructions
Put gloves and a mask on and slice the top off the ghost pepper(s).

Remove the seeds and most of the membrane. Do not use the seeds, but you can use some of the membrane for more heat. Chop the ghost peppers.  Combine all ingredients in a saucepan. Bring to a boil, then simmer for 15 minutes.

Remove from the heat, place in a container, and refrigerate overnight. Serve cold with chips. Enjoy the heat!