Peppers for salsa

Pictured are a few peppers that went into my latest salsa. Starting at the left is the Roberto's Cuban Seasoning pepper, not hot but great flavor. Next is the Bhut Jolokia or Ghost pepper bit of a fruity flavor, very hot. The last pepper on the right is the Scotch Bonnet, a key ingredient in jerk seasoning but also great to add flavor and heat to any dish, quite hot. These were 3 of 9 varieties of peppers used to make my salsa. If you have not ever made a salsa with a variety of sweet and hot peppers I would advise it as the flavor is incredible. I have to make two batches, one for me and my son and one for everyone else as the heat level can be intimidating. I also made a batch of smoked peppers that I will be grinding this week, be sure to ask about it this Saturday if you make it to the market.

1st ripe bhut jolokia

Well what I have been waiting for the famed Bhut Jolokia or Ghost pepper. My friend Sean says I have to eat it tonight but i want to take it with me to the market tomorrow. I guess we will see if it makes it through the night. I also have a handful of the smaller variety to sell tomorrow. Two weeks from now there should be more than plenty of these and the other scorchers ready. I will be posting pictures and reviews as they become ripe.

I am pleased with the progress of my Bhut Jolokia or Ghost peppers. I can't wait to have some turn ripe so I can try them. Last year I only had red jolokias and they were a small type. This year I have a variety of yellow, brown and red of the larger variety and I can't wait to give each a try. I also have some of the smaller version from last year as an alternative. I expect to have some available at the August 14th market but I can't say for sure as they ripen slowly as most hot peppers do. I will try not to use too many myself and have some available to you. I hope to see you there.