I'm a total amateur at making salsa – typically I just throw in a few homegrown jalapeños, serranos, habaneros or ghost peppers in a food processor with garlic, onion, tomato, and spices to taste. That being said, I would like to make something more coherent this time – anything less would be a disservice to this guy.
What is your absolute favorite salsa recipe that can benefit from extreme heat?
by Tidepods_But_Airpods
19 Comments
Cut it into 100 pieces and use it in things for the next year and try again next year
One pepper challenge. Let this guy sing.
Do you definitely want salsa or a hot sauce?
Just boof it.
there is only one answer: hot sauce.
Toilet paper
It put all its reap into just one reaper
Eat it whole
Cut like 1/4 of it to use in a fresh recipe and dry the rest to use over time.
edit – Sorry I didn’t read the assignment. I vote something fermented for like 1-2 weeks.
I had that with a Dynamite plant I grew a few years back… I got exactly 4 peppers. They were really good, though
Build a shrine for it.
Then boof it.
Does it always grow a peepee?
Dry it grind it into dust brim yourself alive for like 2-3 months
Mash with garlic and some salt. Let it sit for about thirty minutes in the fridge. Serve with a small spoon.
Dry it, powder it, snort it.
I would use it to make a very concentrated chili oil (you can also add other varieties to boost up the heat and flavor), you can then proceed to use the oil in all your future salsa preparations and more. You would not imagine how much aroma can be extracted by just a few peppers.
Some of these oils I made, a single drop was enough to make painfully hot a serving of pasta for 2.
This way you would maximize the utility of this bad boy.
Dry it, grind it, put some nice olive oil to jar, add the ground chilli to the oil, and add a good pinch of salt. Shake or stir the oil a bit.
Drizzle over pizza, sandwiches, salads, fries, or fish.
Or just boof it