Mrs. Renfro's Ghost Pepper Salsa with a Nacho, Beef & Cheese Platter

Recently at one of my favourite spots in Kensington Market for buying hot sauces one of the owners suggested I try Mrs. Renfro's Ghost Pepper Salsa which he said was about as spicy as store bought salsa gets.

And he was certainly right about that!

But, in addition to packing a serious punch, this award-winning salsa is also truly flavourful and is not just about the heat. It has three peppers in the ingredients: jalapeno peppers, green chili peppers and, of course, the marquee Ghost Peppers. The Ghost Pepper (or Bhut Jolokia) is considered to be one of the ten hottest in the world. According to Wikipedia the Ghost Pepper is "400 times hotter than Tabasco sauce. The Ghost chili is rated at more than 1 million Scoville heat units". 

Now, of course, this salsa is not 400 times hotter than Tabasco or, needless-to-say, it would be inedible. It is, however, very hot. This heat is balanced by a terrific traditional salsa flavour, a nice smokiness and a hint of cilantro. It is a spectacular, winning salsa. I look forward to trying their full line up of sauces and salsas which includes a pumpkin salsa and a tequila salsa! 

This particular salsa can be enjoyed any of the ways salsa generally can be but we are going to have it with a beef and cheese nacho platter. 

This is really easy to do and is a great Friday night fun family dinner or as a party appetizer.

First, buy a bag or two of your favourite nacho chips. Grate as much cheddar, pizza mozzarella or Monterey Jack (or any combination thereof) as you want to drown the nachos in. Put your nachos on an aluminum foil lined  shallow baking tray and cover them with the cheese. Put the baking tray into the oven at 300 degrees for 5-10 minutes until the cheese is fully melted and golden brown.

Meanwhile, in a large saucepan start browning a pound of beef. You can add a packet of store bought taco or fajita seasoning or make your own by adding a tablespoon of chili powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 1 teaspoon mustard powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, and cayenne pepper, salt and black pepper to taste. 

Take your nachos covered with melted cheese out of the oven and top with the beef, a jar of sliced green olives, some sliced jalapenos, a large dollop of 14% sour cream and whatever else you like on top of nachos.

Then pour the Mrs. Renfro's into a side bowl for dipping (or if you are more adventurous pour some over top)and get ready for a fiery good time.

Wash down with ice cold beer. I really cannot recommend this salsa enough.

Enjoy.

See also: Lao Gan Ma Oil Chilli Sauce and steamed dumplings

See also: Campfire Beef Chili with Nachos and Homemade Cheese Sauce

Campfire Beef Chili with Nachos and Homemade Cheese Sauce

with Natalie


Today we are going to look at a terrific chili whose seeming simplicity belies its complex and bold flavours. We will also be serving it with nachos accompanied by a homemade cheese sauce!



A Campfire-style chili allows the beef and seasonings to be the star with only minimal other ingredients. It is also thicker with less liquid than many other styles.

Chili Ingredients:

2 lb. ground beef
2 tablespoons paprika
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
sea salt to taste
1 large onion, diced
1 large can (796ml) red kidney beans
2 cups Bovril or beef broth

To start, heat some olive oil in a large saucepan over medium high heat. Add the onion and saute for around 3 minutes until it turns slightly golden.

Add the beef and start to brown adding all of the seasonings as you do so. When the beef is browned add the kidney beans and stir them in.

Without draining add 2 cups of beef broth. For this specific chili I like to use Bovril (in which case you would add 2 cups of water and of 4 teaspoons of Bovril). Stir again, bring the liquid to a boil and then reduce the heat and simmer gently for 60-90 minutes.

Now this can be had with some nacho chips and sour cream on the side but it goes very well with nachos and a homemade cheese sauce. Homemade cheese sauces are easy to make and far, far better than commercial ones.

While the chili is simmering, you prepare your cheese sauce.

Ingredients:

1 can evaporated milk
1 cup shredded/grated old cheddar cheese
1 cup shredded/grated old white cheddar cheese
1 tablespoon cornstarch
1/2 teaspoon Dijon mustard
1/4 teaspoon mustard powder
dash cayenne pepper
dash Tabasco sauce
1/2 teaspoon Buffalo-style wing sauce

Toss the grated cheese with the cornstarch in a bowl coating the cheese as evenly as possible.

Pour the evaporated milk into a smaller pot, bring to a boil and quickly reduce to a simmer. Add the Dijon, mustard powder, cayenne, Tabasco, Buffalo wing sauce and cheese/cornstarch and stir until the cheese is nicely melted. Simmer for around 1 minute. Taste and add any seasonings as desired. You can thin the sauce with a bit of 10% cream or more evaporated milk if needed. Best served right away, so prepare towards the end of the chili cooking time.

When the chili is done serve with nacho chips and the cheese sauce for dipping on the side. Also great with veggies. It is a delicious combination that goes well with ice cold beer, friends, and a movie or a game of some kind!

Enjoy.

See also: Beef Chuck Chili with Jalapeno Cornbread

See also: Betty Crocker's 1959 "Spicy Chili" Revisited & Reinvented! - Vintage Cookbook TBT