Cooking with chile peppers adds spice and color to your dishes. You can make things as mild or as hot as you choose by the variety of pepper you use and the quantity. Experiment with different varieties, and do a little research to learn which ones are suited to your tastes.

Chiles have been around for many years. There is evidence of their presence almost 6000 years ago, in the Tehuacan Valley in Mexico. In the American southwest, however, they did not appear until sometime after 1150 AD. Today, chiles appear all over the world and are one of the largest trade items available. Currently, India is the largest exporter of chiles.

There are thousands of varieties of chile peppers throughout the world. Their ‘heat’ is measured using the Scoville Scale. The more capsaicin in the pepper, the hotter it is. For instance, a sweet bell pepper measures 0 on the Scoville Scale but the ghost pepper measures 1,001,304. The ghost pepper is not the hottest pepper out there though. The hottest chile currently is the Carolina Reaper. It reaches a whopping 2,200,000 on the Scoville Scale. Now that’s hot!!!

Check out this simple recipe below, and watch our website for more to come!

Mel and Patty Jo are packing dehydrated Ghost Peppers.


Finished product. Look for it in your nearby grocery store.

Ghost Pepper Salsa

Adjust the heat level in this salsa by using more or less of the ghost pepper. Use both if you dare! Use caution when handling ghost peppers.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6


  • 1-2 Mariposa Farms Dried Ghost Chiles reconstitued
  • 7 medium tomatoes peeled and chopped
  • 1 medium onion diced
  • 1 tsp garlic minced
  • 1 tsp apple cider vinegar
  • 1/3 cup water
  • salt & pepper to taste
  • 1/4 cup Mariposa Farms Fresh Cilantro chopped (optional)


  • In a large pan combine all ingredients except cilantro. Simmer on low heat for 5-6 minutes, stirring often to keep from sticking.
  • Turn off heat and let stand for a few more minutes, stirring occasionally.
  • Pour mixture into food processor. Add cilantro. Process until you get the mixture to the consistency you desire.

When handling peppers gloves should be worn to protect your skin from the capsaicin. Avoid touching your exposed skin, face, mouth and eyes while handling peppers.