Uncle Bobby’s Garden Fresh Salsa
Uncle Bobby’s Garden Fresh Salsa
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Uncle Bobby’s Garden Fresh Salsa
Garden fresh salsa just sounds good, doesn’t it? Have you ever tried using banana peppers in your salsa recipes? Sounds like a cool idea.
What are banana peppers, how would you describe them?
Imagine Anaheim Chiles & Hatch Chiles got together and had a baby pepper.
Anaheim Chiles are mild & sweet, while Hatch Chiles have heat and can hit you with some spiciness.
Chef Tip: Chile peppers with curved stems are hotter than peppers that have straight stems
– Garden Fresh Ingredients –
Uncle Bobby’s Garden Fresh Salsa
In all fairness to my Uncle Bobby, this post is an interpretation of his salsa.
One of the coolest things about garden fresh salsa is the creativity and all the possibilities. You do not need to have a garden to cook with garden fresh ingredients. The trick is to work with seasonal ingredients to maximize flavor. Lucky for us, grocery stores are awesome nowadays. Shop seasonal…At the time of creating this article, it is mid-summer and grocery produce is pumping out some of the best stuff of the year.
Hard to beat Garden Fresh Salsa that is actually freshly picked and prepared
Uncle Bobby Working In The Garden
Uncle Bobby in the kitchen with the freshest of fresh garden fresh ingredients for garden fresh salsa. Ha, try saying that 20 times fast 🙂
Photo my mother posted on Facebook the other day.
Quick History of Salsa
The term “salsa” was indeed coined by the Spanish, the condiment known as “salsa” has been around long before the Spanish were exposed to it.
Going as far back as 3000 BC, the Aztecs took chilies with tomatoes or tomatillos and combined them to produce salsa.
When was the Spanish introduced to Salsa?
After they conquered the Aztecs (1519-1521), the Spanish only then came to know and love salsa.
Some say it was the conquistadores who first called it salsa.
Others say it was a Spanish priest and missionary named Alonso de Molina who named it in 1571.
How To Video – Uncle Bobby’s Garden Fresh Salsa
Uncle Bobby's Garden Fresh Salsa Recipe
Ingredients
- 2 Banana Peppers
- 2 Jalapenos
- 6 Garlic Cloves
- 6 Tomatoes
- 12 Cherry Tomatoes
- 1/2 large Onion
- 1/2 medium Red Onion
- 1 or 2 Limes
- 2 tsp Sea Salt
- Black Pepper to taste
- 1 1/2 tbsp Cilantro
Instructions
- Take half of the ingredients and give them a few chops to help the food processor out.
- Add to food processor and pulse. Make sure to not over pulse. You still want texture. If you over pulse the salsa will turn pink.
- Remove from food processor and place in a strainer over a bowl to drain off excess water.
- Chop the other half of the ingredients to a nice mouth feel size for salsa.
Cooking Salsa
- Yes, cooking the salsa, but only a small bit of it. You certainly could cook all of it.
- Take half of the puree mix from the strainer and add to a small pot and turn on heat to med-high and cook for 4 to 6 minutes. You're looking for water to cook out and tighten up. This develops the sugars in the peppers and tomatoes and creates a deeper richer flavor profile.Combine all ingredients and then add in your salt, pepper, lime juice and cilantro.
- Serve with tortilla chips
Video
Uncle Bobby's Garden Fresh Salsa
Notes
Serranos
Mangos
Pineapple Garnish - Avocado
Uncle Bobby’s Garden Fresh Salsa
If you would like to learn more about chiles check out our Texas Chili post
Thanks for the suggestion of cooking down the “juice”. I’ll try it. We have the ingredients coming in from the garden now.
How much cilantro? The recipe doesn’t say.
Thank you for the information. Sorry about that. I suggest using 1 to 1 1/2 tablespoons. The idea with the Cilantro is to add a pop of additional freshness. Enjoy!
Have you ever canned it for use later
If so how long in pressure canner
Cannot say I’ve tried that. I do know the texture would be much softer. There would be a small amount of fermentation in flavor development. Overall, canning would be creating a new product. Not salsa. I’m interested. If you do give it a go, please come back and share your findings/experiment.
This recipe sounds great! I have all the fresh ingredients from my garden. I want to make this salsa. Is it ok to freeze or can this, I plan on making a large amount?
Great question | Yes, freeze away. The trick to freezing for a few months is having enough fat to (encapsulate/preserve). Otherwise> the longer freeze times> you’ll get freezer burn. (Overly frosty ice crystals) I would suggest making the salsa, puree the salsa, bag the salsa (ZipLock((-fill-pretty full) (2nd, using a larger(freeze bag) place the salsa in the larger bag and fill the remaining bag with water. Then into the freezer. The water will freeze and create a stronger protection environment around the garden salsa for longer storage.
Can you can this without vinegar? Is there enough acid?
You could easily skip the “Lime” if you like. The addition of Lime brings a touch of extra freshness/acid. If you don’t like Lime you could try orange juice, or really any fresh juice that has acid. Hope you enjoy!