Ghost Chili Relish

[gulfporter]

Found on the discount rack at our local "import" store.  Half-price (from 105 pesos to 52.5p).  I like it a lot---DH says it's too hot. 

 

[heidih]

The heat rating looks "blazing" but I'd try it from the discount rack. As a US resident I always find it amusing to see brands globally that for years before internet I thought were kind of local to the states.  So a chunky relish almost like a chunky salsa? Other ingredients?

Edited October 11, 2020 by heidih (log)

[gulfporter]

 

There is a lot of sweet to it, which balanced the relish well.  Made cheeseburgers for lunch today---I normally top mine with grilled jalapeno slices, but used this today and was happy with it.  

Edited October 11, 2020 by gulfporter (log)

[heidih]

Interesting with cucumber at top of list. Makes sense in the relish world. Thanks! 

[Tri2Cook]

The heat of ghost peppers is fine for me, I'd put it at the upper edge of what I consider pleasant to eat. Anything much hotter is out of my fun zone, I may eat it just to say I did but I wouldn't call it enjoyable. I do think habaneros have a better flavor than ghost peppers. The ghost peppers earn their name though. They haunt you. Long after the habanero heat has died off, the ghost pepper keeps lingering like a fart in a car*.


*Feel free to insert your own metaphor if that one offends. For better or worse, it's the first one that came to mind.