A garden fresh salsa just sounds good, doesn't it? Have you ever tried using banana peppers in your salsa recipes before? Banana peppers offer a new and interesting ingredient to traditional salsas.
It's that ingredient your guests will be asking about. Questions like, "why is this salsa recipe so freaking wonderful?" #bananapeppers
What are banana peppers, how would you describe them?
The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed, or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units) and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
Chef Tip: Chile peppers with curved stems are hotter than peppers that have straight stems
- Banana Peppers
- Cherry Tomatoes
- Hatch Chiles
- Bell Peppers
Uncle Bobby's Garden Fresh Banana Pepper 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 the flavor. Lucky for us, grocery stores are awesome nowadays. Shop seasonal...
At the time of writing this article, it is mid-summer, and grocery produce is pumping out some of the best stuff of the year.
Uncle Bobby Working In The Garden
Uncle Bobby in the kitchen with the freshest of fresh ingredients for today's garden fresh salsa.
Watch Our How-To Video Below
Fresh Garden ingredients my mother posted on Instagram the other day.
📖 Quick History of Salsa
The term "salsa" was indeed coined by the Spanish, the condiment is 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.
The best time of year in the USA is in the latter part of the year. Other world regions have a slightly different growing season.
Learn all about tomatoes. Check out our article on 45 Types Of Tomatoes
Hatch chile season begins in late July and runs until early October on a long season.
You can grow banana peppers most of the year. Once germinated indoors you can plant them outside once the daytime temperatures reach above 60 F.
Banana pepper is five times milder than jalapeno peppers.
📖 Recipe Card
- Banana Peppers 2 whole
- Hatch Peppers (sliced thin) 1 whole
- Fresno Peppers (sliced thin / remove the seed and rib) 1 whole
- Jalapenos (sliced thin / remove the seed and rib) 2 whole
- Red Bell Pepper 1 whole
- Red Onion ½ medium
- Greenhouse Tomatoes (/ Roma tomatoes work well) 6 medium
- Cherry Tomatoes 12
- Fresh Garlic 4 cloves
- Limes (taste, season & adjust) 1 whole
- Cilantro 1 ½ tablespoon
- Sea Salt ½ teaspoon
- Black Pepper to taste
- To create an excellent salsa with multiple textures, take half of the peppers, tomatoes, and onion, give them a few chops with a knife. Next put them in a food processor. Pulse the ingredients 3, 4, 5 times. Make sure you do not over chop or puree. We want the 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 mouthfeel size for salsa.
- Yes, cooking the salsa, but only a small bit of it. You certainly could cook all of it. IE the food processed ingredients.
- Take half of the food processed chop mix from the strainer and add to a small pot and turn on the heat to med-high and cook for 4 to 6 minutes. Watch for the water to cook out a bit and tighten up. This develops the sugars in the peppers and tomatoes and creates a deeper richer flavor profile.
- Combine all the ingredients together, then add in your salt, pepper, garlic, lime juice, and cilantro. Add in a pinch of cumin and chili powder has been a hit in the past.
- Serve with tortilla chips. Best experience, cut and fry your own tortilla chips from corn tortillas. You get to control the size of the chips by cutting them into size. Fry on medium to medium-high heat