Ghost pepper tomatilla salsa Verde

Ghost pepper tomatilla 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.

Makes 3 cups. Serve with chips!