If you don't know already I'm a huge heat-head, I LOVE spicy foods. Over the summer I had made a ghost pepper-pineapple salsa and it turned out AMAZING. I'm going to try and remember the steps so you can make it again. This kind of recipe should work with any kind of pepper so just substitute your favorite kind in.
The key thing for recipes like this is to experiment with different kinds of peppers. You can try it with a bunch of jalapenos, or only a few ghost peppers. It all depends on the spice level and flavor of the peppers. Also, this entire recipe is by memory so take it with a grain of salt.
- 2-3 Ghost Peppers (I usually add in 2-3 different kinds of peppers at a time depending on how spicy I want it and how the different peppers taste).
- Half an onion
- 15-20 ounces of Pineapple chunks
- 2 tsp. of honey
- Half a cup of baby carrots
- Salt and pepper to taste
- Quarter cup of apple-cider vinegar
- 2 cloves of garlic
- Olive Oil
- Char the peppers - I usually try to do this over the BBQ, but if you don't have one available you can just hold them over your stovetop until they get a little charred. You don't want them crackling and black, just a little tender and dark.
- Clean the peppers - Cut off the top part where the stem is located and carefully rub off any of the giant charred spots. We want tender and dark not well-done.
- Sautee the vegetables - Cut up the onion, garlic and carrots and sautee them in a pan with a bit of olive oil. You just want the onions to become translucent and to get all of the flavor of everything out.
- Throw everything into a blender - This is just the way I do it. I throw all of the ingredients at this point into a blender and blend it for a few seconds. You can blend it longer depending on how fine you want it to be.
- Simmer in a pot - Pour all of the ingredients into a pot and simmer it for 15-30 minutes. This stage allows the ingredients to mix together and become all tastified. The longer you simmer it for, the less liquid there will be so watch out. If you want to separate the liquid from the salsa later, you may not want ot simmer it for that long.
- Separate liquid and salsa - Depending on how you like it, at this point you can either keep the liquid and salsa together or strain them out. I usually strain out a bit of the liquid so I can use that as a hot-sauce that I can put on EVERYTHING.
- Put it away! - If you have a mason jar, put the salsa in there and cover it. Put it in the frig for about 1 week so it can start to ferment a bit.