by This is a simple, healthy salsa that packs a punch and you can adjust it appropriately if you want to tone down the heat a bit. (But why would you want to to that?)
Ingredients
2 Fresh Ghost Peppers, minced
6 to 8 Thai Chilis, minced
4 to 6 Sweet Chili’s, Diced Fine
1 to 2 Jalapeños, Diced Fine
2 to 3 Green Onions, Chopped Fine
1 Bell Pepper, Diced
1 to 2 Tablespoons Cilantro, Minced (Optional)
1 to 3 Tablespoons Honey
2 to 3 Tablespoons Apple Cider Vinegar
Salt and Pepper to Taste
Directions
Assembling this salsa is pretty easy. Cut up all the veggies as indicated above, mix them together with the seasonings, then taste and adjust as necessary.
I have done this recipe using any of a variety of chilis, and this particular version amps things up with fresh Ghost Peppers and Thai chilis. I used those because I just happened to buy some on a recent trip to Sprouts (love me some Sprouts), and decided I would throw several of those together in this pepper salsa recipe I have used for years. If you just wanted to use a chili like Serranos, that would work as well and still deliver a salsa with a kick. Habaneros work particularly well in the recipe as well, and bring a nice extra flavor boost. Plenty of heat as well.
You can just eat this on chips or with tacos if you like (particularly fish tacos), but it also goes really good on the side with grilled fish, chicken, or pork. This is a good way to add flavor without too many extra calories and is certainly healthier than having a mayonnaise or sugary barbeque sauce paired with your meat of choice. This would also be particularly good to top an omelet stuffed with spinach or other healthy ingredients.
