Why would anyone make this salsa, salsa
A friend brought me a bunch of hot peppers she grew, originally I was gonna put them in chili, but it’s too hot to have the stove on that long. So I made salsa instead. Feel free to sub in your own chilis to preference. More than anything I made this to see what would happen if I put 2 Ghost, 1 Scorpion, 1 white habanero, 1 jalapeno and 1 thai with seeds all in a single dish. YMMV depending on your pepper choices.
What are the Hottest Peppers in the World?
1. Bhut Jolokia, aka Ghost Pepper
The name Bhut Jolokia means “ghost chili” in Hindi. It was given this name because it is so hot that it feels like a ghost pepper has been applied to the mouth!
2. Scotch Bonnet
The scotch bonnet chilli is a variety of chili that is native to the Caribbean. It has an intense heat and fruity flavour, making it popular in Jamaican cuisine. The scotch bonnet can be used fresh, dried and canned in sauces and salsas.
The heat of this chilli can vary from one variety to another, but all have a slightly fruity flavour. The fruitiness comes from capsaicinoids which are the chemicals responsible for giving peppers their flavour and heat sensation. This chilli can be used fresh, dried or canned in sauces or salsas because it has a high pungency when ripe.
Scotch Bonnet peppers are about 2-4 inches long, and the color varies from green to red to yellow. They are very spicy, with a heat level of 50,000-100,000 Scoville units. The hotter the Scotch Bonnet pepper, the more flavorful it will be.
There are many different ways to use Scotch Bonnet peppers in cooking. They can be used as an ingredient in sauces or soups, or they can be used as a Condiment or garnish on dishes like rice and beans.
3. Trinidad Scorpion Butch T
The Trinidad Scorpion Butch pepper is one of the two hottest peppers in the world
The pepper was first discovered in 1989 by a woman named Jane Butch Taylor, who was growing this particular variety of chili pepper at her home in California.
It has a Scoville rating of 2,200,000 SHU and is about 400 times hotter than a Jalapeño.
4. Carolina Reaper Pepper
The Carolina Reaper is a chili pepper that is grown in the U.S. and is the hottest chili pepper on earth, according to guinness World Records. It was developed by Ed Currie of PuckerButt Pepper Company in South Carolina, who wanted to produce a pepper that was not only hot but also had excellent flavor.
The Carolina Reaper has grown in popularity in recent years, and there are now several other versions of it out on the market.
The Different Types Of Salsa In The World
The five most popular types of salsa are:
Salsa has been a popular condiment for centuries. This article will take a look at the history of salsa, as well as the many different types of salsa that are available today.
Types of Salsa:
History of Salsa:
The history of salsa is not very clear. One theory is that it was invented in Mexico by Native Americans who mixed tomatoes with chilies to create a spicy Sauce for cooking meat and fish dishes. Another theory is that it was invented in Central America by Spanish colonists who mixed tomatoes with peppers to make an acidic sauce which could be used on top of cooked foods to add flavor.
The Best Type of Salsa?
It depends!Quick Tip!
Salsas’ Influence on Mexican Cuisine
Salsa is a Mexican condiment that is used in many dishes. However, the history of salsa goes back to the Aztecs. Salsa is a mixture of tomatoes, onions and peppers which are all chopped up and mixed together.
The history of salsa can be traced back to the Aztecs, who used it as an ingredient in their food.
The word “salsa” comes from the Spanish word for “salt”.Quick Trivia!
Salsas are used as a condiment to add flavor to food. They are often served with tortilla chips and other snacks like tacos or burritos.
Salsas vary in color and flavor depending on the type of tomatoes used. The most popular salsa that is eaten in Mexico is green tomato salsa which has a tangy taste from lime juice or vinegar and spiciness from jalapeno peppers or serrano peppers which are two types of chilies found in Mexico.
The Story of The Spiciest Salsa in the World
The brothers, Moses and Javier, were born with a rare genetic mutation and were unable to speak or taste. Their family ran the hottest restaurant in their town, which was the only one in the whole world that served salsa. If they couldn’t make the spiciest salsa in the world then their bus would explode because of their strange genetic mutation.
You see, when the two brothers were born without tongues, their family, Mexican-Americans and immigrants running the hottest restaurant in town, had to do something. So they installed a bus that would explode if they didn’t make the spiciest salsa in the world.
Moses came up with the idea that they should find someone who has been able to make really spicy salsa before, so they could learn how to make it themselves. They thought finding such people would be hard until they met Jorge at his father’s salsa company and they found out he had been able to make really spicy salsa!
The brothers would fly the spiciest peppers from around the world and pack them. But it was always too spicy for them to eat alone – so they sold it to their customers until they ran out at night.
- 28 oz tomato whole, skinned, with juices (I used San Marzanos)
- 2 green onion roughly chopped
- 1/2 large red onion roughly chopped
- 1 large onion yellow, roughly chopped
- 3 clove garlic crushed
- 2 ghost peppers roughly chopped, seeds included
- 1 scorpion pepper roughly chopped, seeds included
- 1 habanero pepper roughly chopped, seeds included
- 1 jalapeno pepper roughly chopped, seeds included
- 1 thai chili pepper roughly chopped, seeds included
- 2 tbsp lime juice
- 1 tsp paprika
- 3/4 tsp cumin
- 1/3 cup cilantro roughly chopped
- salt to taste
- Heat oil in a large pot over medium heat until shimmering
- Add the cooking onions (not red), season liberally with salt and sautee for 2 minutes til fragrant
- Add the garlic, peppers, and dry spices to the pot and continue to saute another 2 minutes or so. BE WARNED if you're using all the peppers mentioned in the ingredients you'll want good ventilation. Turn on your stove fan. open your doors and windows. This is gonna make you cough and cry.
- Deglaze the pot with the lime juice, scraping the bottom with a flat bottom wood spoon
- Add the tomatoes with juices, roughly break up the tomatoes and stir everything together
- Bring it to a boil on high heat, then cover and reduce to medium-low for 30 minutes
- Remove the pot from the heat and stir in the red onions, green onions and cilantro.
- Allow to stand for 5 minutes then transfer everything to a food processor and pulse 4-5 times until it's your desired chunkiness.
- Serve with chips.