Remember Peppermeister Roulette 3: Duel to the Death?
(If you haven’t watched this fierce, fiery battle, click here and enjoy: PEPPERMEISTER ROULETTE 3.)
Before getting down to business with those peppers, Peppermeister and I enjoyed a cocktail while checking out his pepper plants. He grows a wide variety in containers on his patio and deck among the bucolic setting of his backyard.
It was all polite exchanges and clever banter outside, but when we took those peppers inside, things got real. Real scary. We spun the wheel of doom, sampled Peppermeister’s fine peppers, wept, laughed nervously, and one of us. . .hiccuped.
Here’s what Peppermeister has to say in defense of his hiccuping:
“The hiccups happen to me pretty regularly when I bite into something too hot. I think it’s my body trying to convince me to stop but as you can see, I persevere (or at least perspire).”
Nice try, but the votes are in. And the clear winner of Peppermeister Roulette 3 is. . .ME!
By a landslide.
In honor of the pepper that caused Peppermeister’s hiccups and my victory, I made a tasty salsa with a home-grown Ho Chi Minh pepper. (I have to say a huge thank you to Peppermeister for giving me some of his beautiful pepper plants he cultivated from seeds.)
I make this salsa, filled with fresh corn, black beans, and lime, often and in large quantities. Mostly because it’s my most requested dish at family gatherings and parties. You should make it too! Let me know if you get the hiccups.
Peppermeister Roulette Black Bean and Corn Salsa
1 red onion, diced smallish
2-4 cloves garlic, minced or run through a garlic press
2 cans black beans, drained and rinsed
2 cups fresh, local corn, blanched and taken off the cob (you may substitute one 16-ounce package of frozen corn here or two 14.5 ounce cans of corn)
2 14.5-ounce cans petite diced tomatoes – do not drain (substituting fresh, local tomatoes is an option here, too!)
Juice of 2 limes (about ¼ cup)
¼ cup olive oil
1 Ho Chi Minh pepper (or substitute ¼ to ½ teaspoon crushed red pepper flakes or 1 jalapeno or 1 serrano – make it as spicy as you wish or not spicy at all)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 ½ cups cilantro, roughly chopped
Combine all ingredients in a large bowl. Allow to sit in the refrigerator overnight or for at least 4 hours. The longer this sits, the better it is. This is great over grilled chicken and fish too!