Pico de Gallo with a KICK !!!!

As you know, the Chef and I are growing a number of very very very HOT peppers in the garden and experimenting with using them in foods. This is the first thing we've actually used a ghost chili in as a seasoning and WOW was it delicious !

To make this FIERY fresh pico.......
2 small Lemon Boy tomatoes, finely diced
2 Roma tomatoes, finely diced
3 tb finely diced onion
1-2 tb finely minced jalapeno peppers
2 thin slices GHOST CHILE, finely minced
big pinch minced chives
big pinch minced cilantro or parsley
salt
pepper
splash of lime juice (I used Rose's sweetened lime juice from the bar dept)
...............
Mix everything together and allow to blend flavors for about an hour. Serve
as desired, with chips or as a topping. Makes about 1 1/2 cups.

We used this as a topping on tacos and nachos and ate every last bit of it ! The longer it sits, the more the heat diffuses throughout.  I used two VERY THIN slices of ghost chile and finely minced these into teeny tiny lieces. Didn't get any seeds in the dish and I decided to use the sweetened lime juice as opposed to regular lime juice thinking I could use the sweetness to counter balance the extreme heat of the ghost chile. It worked out great, but of course, you can use bottled or fresh lime juice if you prefer. Don't go buy a bottle of the other just for this- you can always add a teaspoon of sugar to soften the heat a little.