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

Taco Soup

Taco soup with sour cream, old cheddar cheese & nacho chips

Taco nights are a real favourite of my family and today I want to share a way to put all of the flavour and fun of tacos into a hearty and delicious soup.

A soup that is also simplicity itself to make!

First take 2 lbs. of ground beef or a mix of 1 lb. ground beef and 1 lb. ground pork (for the soup pictured I used a mix) and brown in a large pot. While browning the meat add two packets of taco seasoning.

Once the seasoned meat has been fully browned add the following ingredients to the pot stirring thoroughly as you go:

1 large ( (796 ml./28 oz.) can diced tomatoes (use one pre-seasoned with herbs and spices if available)
1 jar (approx 500 ml.)  of salsa -- You can use the salsa of your choosing at the heat level of your choosing. I like to use a taqueria style red salsa, which is spicy, or a spicy and smokey taquera sauce like the one made by La Costena
5 cups of beef broth
1 can (12 oz./341 ml.) of whole kernel corn
1 jar jalapenos (optional -- if you are using a spicy salsa in the soup you will likely want to serve these on the side)
Salt and pepper to taste -- in the case of the salt you will want to wait until the soup has simmered for awhile as many taco seasoning blends and salsas are already salty

Blend all these ingredients and while blending bring to a boil over high heat.

Reduce heat to low and simmer, stirring occasionally, for at least 90 minutes to 2 hours.

Serve with the usual taco toppings on the side like shredded lettuce, shredded old cheddar cheese or Monterrey Jack (or a blend of the two) extra jalapenos and hot sauce, and sour cream. Serve also with nacho chips.

And, of course, ice cold beer!

Enjoy.