Ghost Pepper Salsa Verde

Salsa verde is traditionally mild. Adding ghost pepper (bhut jolokia) transforms it into something extreme but still flavourful — the tomatillo's acidity and the coriander's freshness hold the heat in check.

Ingredients

• 500g tomatillos (or green tomatoes), husked
• 1–2 ghost pepper chillies (start with one)
• 1/2 white onion, quartered
• 4 garlic cloves
• 1 large bunch fresh coriander
• Juice of 2 limes
• 1 tsp salt
• 1 tsp cumin

Safety note: Handle ghost peppers with gloves. Capsaicin transfers to surfaces and fingers easily.

Method

1. Broil/grill tomatillos, ghost pepper, onion, and garlic until charred and soft (10–12 minutes). Turn halfway.
2. Allow to cool for 10 minutes.
3. Blend with coriander, lime juice, salt, and cumin. Pulse for texture — don't over-blend.
4. Taste carefully. Adjust lime and salt.

Heat level

With 1 ghost pepper, this is very hot. With 2, it's extreme. Do not go in unprepared.

Uses

Enchiladas, tacos, huevos rancheros, or as a dipping challenge.