"I'd say I have a pretty high tolerance for spiciness. ...At least I thought I did. A co-worker gave me a Carolina Reaper a couple years back-- I sliced it up and ate it with a Ritz cracker. I nearly died. It was pretty fun. The Reaper held the record till a couple weeks ago. A neighbor nonchalantly told me he'd grown a pepper that was, "Ya'know, kinda spicy dude". Of course this pepper has a harmless name-- the Chocolate Pepper. All I can say is it's so hot that it's hallucinogenic. There's a trick to getting flavor out of peppers like these-- pickling. I usually take the hottest peppers I can get my hands on and make a fat batch of salsa brava. It's almost silly how easy it is to make this delicious topping. It'll take your tacos to another level folks. And the color, oh that color-- have some fun."
Salsa Brava
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- Recipe Card
Prep time: 10mins
Cook time: 3hrs
Recipe Card
ingredients
- 1 sliced Red Onion
- 1 julienned Jalapeno
- 4 sliced Habaneros
- 1 sliced Chocolate Pepper (or something equivalent that can kill a horse)
- 5 juiced Limes
- 1 1/2 cups White Wine Vinegar
- fat pinch Flakey Salt
- 1 tbsp Peppercorns
Method
Step 1
Put the habaneros and chocolate peppers into the freezer for at least thirty minutes or until totally stiff. ***Freezing them ahead of time makes it easier to get thin slivers while also maintaining their shape.***
Step 2
Cut off the root and stem of the red onion. Slice it in half lengthwise and remove the core. You should be left with just the layers. Julienne the sucker. Toss it into a bowl and set aside.
Step 3
Cut off the cheeks of the jalapeno. Julienne the cheeks as thin as possible. Toss the slivers into the bowl.
Step 4
Remove the habaneros and chocolate peppers from the freezer, cut off the stem and slice them widthwise.
Step 5
Toss everything together in the bowl along with the peppercorns, being sure that everything is evenly mixed together.
Step 6
Cover the mix with lime juice and white wine vinegar. Add a little salt and cover. Refrigerate until the red onions are florescent magenta-- about 3 hours. Enjoy!