Roasted Tomatillo Salsa Verde
- 1 ½ pounds tomatillos
- ½ cup chopped white onion
- ½ cup cilantro leaves
- 1 tablespoon fresh lime juice
- ½ teaspoon sugar
- ½ tablespoon olive oil
- ½ cup water to re-hydrate the pepper
- ½ cup fresh water (to add to salsa mixture)
- 1 dried ghost pepper (no stem)
- Salt to taste
1. Remove papery husks from tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2. Meanwhile, re-hydrate the ghost pepper by adding it to a sauce-pan with ½ cup of water. Bring to a boil and let the pepper simmer for 5 minutes after boiling.
3. Place tomatillos, lime-juice, olive-oil, onions, cilantro and re-hydrated chili pepper, sugar and ½ cup of fresh water (discard the water used for re-hydrating the pepper) in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Ghost Pepper Oil
- ¾ cup extra-virgin olive oil
- 2 ¼ cups canola oil
- 1 dried Ghost Chile Pepper (no stem) cut in half lengthwise
Preheat the oven to 225°F. In an oven-safe dish, add oils and ghost pepper. Cover with aluminum foil, and bake for 3 hours. Remove from oven, transfer to airtight container, and place in refrigerator to cool. For added heat, leave pepper in the oil. Store in refrigerator for up to 1 month.
- 2 dried Bhut Jolokia Pepper
- ½ cup water
- 2 cloves garlic
- 1 tablespoon white vinegar
- 1 (15 ounce) canned whole tomatoes or fresh tomatoes
- ½ teaspoon sea salt
Bring water and dried ghost pepper to a boil — let the pepper simmer for 5 minutes after boiling. In a food processor or blender, combine tomatoes, garlic and vinegar and puree.
- 1 pound ground beef
- ¼ cup finely chopped onion
- 1 tablespoon fresh parsley
- ½ teaspoon ground black pepper
- 1/8 teaspoon ghost powder
- 1 clove garlic
Mix all ingredients and shape into 4 burgers. Grill over medium heat 10 minutes or until cooked through, turning once.