Roast Ghost peppers after stemming, along with garlic in its paper, and peeled onion in cast iron (I like to put a layer or two of aluminum foil so the peppers don’t ruin the pan), removing onion when soft and somewhat blackened, and garlic later when the paper has char marks on multiple sides, then continue roasting the Ghost peppers, stirring often, until charred on all sides and soft.
Add the onions and garlic into your molcajete, add salt and pepper, then crush to paste.
Add a part of the roasted peppers to your molcajete, crush to paste, then add the rest of your peppers, and crush to a paste.
Add apple cider vinegar, continue crushing until you have made a fine paste while adding orange juice and lime/lemon juice along the way.
Add oregano, also add white distilled vinegar, continue to crush in your molcajete until you have achieved your desired consistency.
I recommend wearing a pair of gloves for this one.
I’ve been making this recipe with orange habanero for a long time, but recently my Ghost pepper has been putting on a lot of fruit. They’re my first super hot, and I love the taste of them, so I felt this was a good recipe to incorporate them in. If you want to try Habanero, use around 12 peppers!
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5-8 Ghost peppers
3 cloves of garlic
1/4 onion
Kosher salt & black pepper corns to taste
One lemon or lime juiced
One whole orange juiced
2 tablespoons apple cider vinegar
4 tablespoons white vinegar
1 teaspoon dried oregano
Roast Ghost peppers after stemming, along with garlic in its paper, and peeled onion in cast iron (I like to put a layer or two of aluminum foil so the peppers don’t ruin the pan), removing onion when soft and somewhat blackened, and garlic later when the paper has char marks on multiple sides, then continue roasting the Ghost peppers, stirring often, until charred on all sides and soft.
Add the onions and garlic into your molcajete, add salt and pepper, then crush to paste.
Add a part of the roasted peppers to your molcajete, crush to paste, then add the rest of your peppers, and crush to a paste.
Add apple cider vinegar, continue crushing until you have made a fine paste while adding orange juice and lime/lemon juice along the way.
Add oregano, also add white distilled vinegar, continue to crush in your molcajete until you have achieved your desired consistency.
I recommend wearing a pair of gloves for this one.
I’ve been making this recipe with orange habanero for a long time, but recently my Ghost pepper has been putting on a lot of fruit. They’re my first super hot, and I love the taste of them, so I felt this was a good recipe to incorporate them in. If you want to try Habanero, use around 12 peppers!