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Home » Recipes » Fresh Ghost Pepper Salsa

Fresh Ghost Pepper Salsa

by Mike Hultquist · Sep 24, 2018 · 22 Comments

Jump to Recipe Save Saved!

A recipe for fresh, spicy ghost pepper salsa made with garden grown ghost peppers, tomato, onion, lime juice and cilantro. It's time to spice things up!

Fresh Ghost Pepper Salsa

It's ghost pepper time, my friends. Time to REALLY spice things up around here. If you're seeing a lot of ghost pepper recipes coming out of my kitchen lately, it's because my ghost pepper plants are going CRAZY!

I have ghost peppers coming out of my ears! I love it. Truly.

Ghost peppers are nice and hot, and they're super fruity in flavor, if you can get past the heat. Ghost peppers, aka Bhut Jolokias, top out at over 1 Million Scoville Heat Units, which is roughly 200+ times hotter than an average jalapeno pepper.

Learn more about ghost peppers here.

Yes, that is some very nice heat there, but as mentioned, with that heat comes some excellent flavor.

So vibrant and begging for a chip to be dipped into it. Just beware. The first bite is rather addictive, but the second bite just might make you sweat a little bit.

Let's talk about how we make this ghost pepper salsa, shall we? It's super easy, as we're working with fresh ingredients.

Fresh Ghost Pepper Salsa Ingredients

  • Ghost Peppers. 4, chopped, or more, as desired.
  • Tomato. 1 medium, chopped.
  • White Onion. 1 small, chopped.
  • Lime Juice. 3 tablespoons, or use the juice from 1 large lime.
  • Cilantro. ¼ cup chopped.
  • Salt. To taste.

How to Make Fresh Ghost Pepper Salsa - The Recipe Method

First, gather up your ingredients - 4 ghost peppers, a medium sized tomato, a small white onion, a large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, and a bit of salt.

Chop the peppers, tomato and onion, then add them to a bowl with the lime juice and cilantro. Toss everything together to combine it.

Add in a few sprinkles of salt to your personal tastes, and BOOM!

Fresh Ghost Pepper Salsa - Mixing up in a bowl

DONE!

It's that easy. Truly. Don't you just love easy food? Salsas are easy.

Playing with the Recipe - Adjusting the Heat

You can easily adjust the ingredients to your preferences. If you're concerned about the heat, consider using only 1 ghost pepper and filling in the recipe with other peppers. You can even use bell peppers for this.

Or, if you're looking for extra heat, this recipe can easily use up to 10 ghost peppers or more.

Make it REALLY hot if you want! Sure!

Handling Ghost Peppers - Safety Information

A word to the wise. As mentioned, ghost peppers are VERY HOT, so it is best to wear gloves when handling them. The oils can get onto your skin and can cause burning. Avoid touching your eyes or other parts of your skin to avoid that burn.

If you do feel the burn on your skin, consult this page - How to Stop the Chili Pepper Burn.

Ghost Pepper Salsa Serving Suggestions

Salsas are always popular on game day gatherings, or pretty much any party situation.

Try some of my Game Day Recipes for more ideas.

I also like to use salsa as a topper for any grilled or roasted meats, like chicken, pork, and especially fish. White fish LOVES a good salsa, and it makes for a healthy meal.

Storage & Leftovers

Storing your Fresh Ghost Pepper Salsa in an airtight container in the fridge may allow to keep it for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Ghost Pepper Recipes

  • Ghost Pepper Salsa
  • Sweet and Spicy Ghost Pepper Candied Bacon
  • Ghost Pepper Hot Sauce
  • Ghost Pepper Chicken Curry
  • Ghost Pepper Chicken Wings
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Homemade Ghost Pepper Powder
  • Ghost Pepper Jelly

Try Some of My Other Popular Salsa Recipes

  • Xni-Pec - Yucatan Habanero Salsa
  • Habanero Salsa
  • Fresh Mango Salsa
  • Salsa Roja
  • Fresh Cranberry Salsa
  • Try this authentic Salsa Verde Recipe that goes with all of your Mexican dishes, or my Restaurant Style Salsa that everyone loves.
Fresh Ghost Pepper Salsa - Served up in a bowl

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Fresh Ghost Pepper Salsa in a bowl.
Print

Fresh Ghost Pepper Salsa - Recipe

A recipe for fresh, spicy ghost pepper salsa made with garden grown ghost peppers, tomato, onion, lime juice and cilantro. It's time to spice things up!
Save Recipe Saved!
Course: Appetizer, Salsa
Cuisine: American
Keyword: appetizer, ghost pepper, salsa, spicy
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Calories: 11kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 8 votes
Leave a Review

Ingredients

  • 4 ghost peppers chopped, or more, as desired
  • 1 medium tomato chopped
  • 1 small white onion chopped
  • 3 tablespoons lime juice or use the juice from 1 large lime
  • ¼ cup chopped cilantro
  • Salt to taste

Instructions

  • Combine all ingredients in a mixing bowl. Mix well. Taste and adjust for salt.
  • Cover and refrigerate overnight for the flavors to mingle and develop. Serve!

Notes

Heat Factor: HOT! You'll get a good level of heat with this ghost pepper salsa recipe. Ghost peppers are the original superhot chili pepper. But it's worth it!

Nutrition Information

Calories: 11kcal   Carbohydrates: 2g   Sodium: 2mg   Potassium: 79mg   Sugar: 1g   Vitamin A: 210IU   Vitamin C: 12.1mg   Calcium: 5mg   Iron: 0.1mg
Fresh Ghost Pepper Salsa in a bowl.
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Lorna says

    September 02, 2023 at 1:41 pm

    5 stars
    I have never canned raw salsa. I added a lot of lime juice and it tastes great. This is ok to process this in canner for a long shelf life?

    Reply
    • Mike Hultquist says

      September 02, 2023 at 2:56 pm

      You should be able to here, Lorna, though check the acidity. Shoot for a pH of 3.5 or lower for water bath canning. You can add vinegar or citrus if needed.

      Reply
  2. Dena says

    November 29, 2022 at 10:06 pm

    is this recipe ok for canning?

    Reply
    • Mike Hultquist says

      November 30, 2022 at 6:51 am

      Dena, yes, though check the pH. Shoot for 3.5 or lower for home canning.

      Reply
      • MJ says

        August 06, 2024 at 4:00 pm

        Mike
        How do you check for ph?

        Reply
        • Mike Hultquist says

          August 07, 2024 at 5:55 am

          The best way is with a pH meter. See my Shop Page for the one I recommend: https://www.chilipeppermadness.com/shop/

          Reply
  3. Brad cope says

    May 30, 2022 at 5:29 pm

    4 stars
    Teaspoon of chopped garlic ups the flavor

    Reply
    • Mike Hultquist says

      May 30, 2022 at 5:56 pm

      Garlic and salsa are best buds.

      Reply
  4. Justin Schoenhardt says

    September 28, 2021 at 3:37 pm

    I haven’t made this yet, but I want to! I just was curious how long this recipe will last in the fridge?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2021 at 5:16 am

      Justin, this should last a week in the refrigerator. Enjoy!

      Reply
  5. Geoffrey says

    June 25, 2021 at 3:24 pm

    5 stars
    I started growing ghost peppers, carolina reapers, trinidad scorpions and some jalapenos and serranos. I also grew, for the first time this year, the Savina Red Habanero pepper.

    I discovered your ghost pepper recipes about two years ago. I've made both the cooked and uncooked versions. Everyone loves them. Except for the wimpy folks who think jalapenos are too hot.

    I used your Habanero recipe for the Savina peppers. I used your ghost pepper recipe for the reapers and scorpions. They were great. I changed proportions a bit but the ingredients stayed the same.

    Thanks for all the recipes you publish. It is truly appreciated. I'm going to go look for your book.

    Geoff

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 29, 2021 at 3:07 am

      Thanks so much, Geoff. I appreciate it and am happy you enjoyed the salsa. Good luck with the garden and the peppers! You are a true chilihead. Best!!

      Reply
  6. Seth says

    September 23, 2020 at 11:56 am

    5 stars
    question is there a subsitute to cilantro?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2020 at 12:01 pm

      Seth, you can try other fresh herbs, like parsley or basil.

      Reply
  7. Seth says

    September 23, 2020 at 11:52 am

    5 stars
    This is an amazing salsa and i hope to make it again! thanks for all your rescipe and hope to buy your book

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2020 at 12:01 pm

      Thanks, Seth! I' glad you enjoyed it and hope you like my book.

      Reply
  8. Dwayne Myra Butler Mouton says

    September 20, 2020 at 9:16 am

    I assume you can can this?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2020 at 9:52 am

      Dwayne/Myra, you can use a pressure canner to can this. If using a water bath, you may need to add in some more acid, like more citrus or vinegar, to lower the pH. Shoot for 3.5 or lower for home canning. Enjoy!

      Reply
  9. Barbara says

    July 16, 2020 at 3:03 pm

    5 stars
    I found this recipe on Pinterest last year. I made my first batch last summer and my husband and I both loved it! He took some to work and one of his heat-loving co-workers said it was the best he’d ever had! It’s ghost pepper season and I just finished making the first batch. Thank you so much for sharing this recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2020 at 9:54 pm

      Excellent! Thanks, Barbara! Glad it was enjoyed.

      Reply
  10. andrew says

    October 02, 2019 at 11:55 am

    5 stars
    i cut back on my first go round with only 2 peppers and adding one more tomato, turned out very yummy.next step is using some mild serano peppers and try that plus 2 or three ghost peppers

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 02, 2019 at 12:36 pm

      Nice! This recipe makes a great starter so you can add/subtract as much as you wish. Enjoy!!

      Reply

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