. . . with chilies I grew: good stuff!

I've had this plant for three seasons (a bit over two years) now, and it's finally giving us some fruit. Three so far (two ripe, one still on the vine), and a bunch of new buds.

I vacationed in the mountains (White Mountains and Sierra Nevada) for a week - just got back - and made salsa for the trip.

I had only one ripe bhut jolokia. Before I stuck it under the broiler to roast it, I figured that I should try a bite to see if it were legitimate.

Man, they're hot!

So, here's what went in to the salsa:

1 ghost chili
4 habaneros
½ lb. tomatoes
½ lb. tomatillos
4 green onions
½ red onion (chopped and sautéed in olive oil)
½ tsp ground cumin
1 handful of cilantro
salt
lime juice

The chilies, half the tomatoes and half the tomatillos were roasted under the broiler, then pureed. The remaining tomatoes and tomatillos were diced. Sliced green onions, sautéed red onion, cumin, chopped cilantro, salt and lime juice to taste.

I swear, I should be bottling and selling this stuff: it's so much better than anything I've gotten from the market.

(I made some mild salsa – four serranos instead of the bhut jolokia and habaneros – for my wife, who doesn't like things hot. It's darned good, too.)

Sounds like some good stuff! Too bad the Café doesn't permit selling things non magical. I'm a real foodie and love trying all kinds of stuff. I'd buy a jar/bottle of your concoction just to try it out. PM me if you wish to follow up on this outside of the Café.

It does sound pretty good!

Sounds amazing. Homemade salsa is so much better than store bought. I've always just chopped up raw veggies. I bet the broiling really brings out the sweetness of the tomatoes...

That sounds quite painful to me.

TWICE

And the tomatillos even more so.

S2000 knows his salsas.

Serrano's peppers are hot enough for me thank you.