Ghostly Recipe Ideas to Heat Up Your Halloween Party
Halloween is a fun time for parties and get-togethers with friends. Whether you go all-out with costumes and decorations or decide on just a simple gathering, these recipe ideas will help bring the spirit of the holiday to the table. We’ve assembled three of our hottest salts to create the Halloween Heat Trio. Our recipes ideas below will get your creativity started.
Pumpkin Dip with Ghost Pepper Salt
This seasonal dip brings together the cool sweetness of pumpkin and the spicy heat of our ghost pepper salt to create an interesting and delicious dip that can be used to serve with pretzels or veggie sticks. We paired it with pot stickers from the freezer section of the grocery store and they disappeared like a ghost in a haunted house. Our Ghost Pepper Salt is made from pure, unrefined sea salt and the blazing hot Naga Jolokia pepper. Ghost pepper is nearly 400 times hotter than Tabasco sauce, so this salt is the perfect way to creatively infuse intense heat and flavor to soups, sauces, and dips.
- 1 8 ounce package cream cheese, softened
- 1 cup confectioners' sugar
- 1 15 ounce can solid pack pumpkin
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon Salt Cellar Ghost Pepper Salt
Directions: In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and Ghost Pepper salt until smooth and well blended. Chill until serving.
Grilled Shrimp with Ghostbuster X-Hot
Think you can handle even more heat? Our Ghostbuster X-Hot Salt is made with the Carolina Reaper! It’s 30-percent hotter than our Ghostbuster, so beware… it’s not for the faint of pallet! The tropical flavors of coconut and lime come together with our Ghostbuster X-Hot to give this appetizer the perfect flavor combination.
- 1 pound fresh shrimp peeled and deveined
- 2 tablespoons lime juice
- 1 tablespoon coconut oil melted
- 1/4 teaspoon Ghostbuster X-Hot Salt
- Wooden skewers
- Add all of the ingredients except shrimp to a large mixing bowl, and stir until fully combined.
- Add the shrimp and toss in the marinade to coat.
- Let the shrimp marinate in the sauce for 1 to 2 hours prior to grilling.
- If using wooden skewers, soak them in water (to prevent burning), then spear the shrimp on the skewers.
- Place the shrimp on the barbecue grill, and cook - covered - for approximately 3 minutes per side, or until the shrimp are slightly charred on the outside and fully cooked on the inside.
Black Tahini Hummus With Sriracha Salt
The stark blackness of this hummus and the bright orange color of our Sriracha Salt make this the perfect dip for your Halloween spread. Black tahini is surprisingly easy to find in local grocery stores. It is popular for use in desserts and other dishes in the Middle East and Asia. Top this dip with our bright orange Sriracha salt and it says Halloween like nothing else! Serve with your favorite dippers such as orange and purple carrots.
- 1- 15 ounce can chickpeas
- 4 tablespoons black tahini
- 3 tablespoons extra virgin olive oil
- 2 teaspoons cumin
- 3 cloves garlic
- 2 lemons juice and pulp
- 2 teaspoons cayenne pepper
- Salt Cellar Sriracha Salt
Directions: Add everything except salt to a food processor or high-speed blender and pulse, while scraping down the sides every once in a while, until you get a smooth mixture. Spread in a serving dish and sprinkle with Sriracha salt.