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 –
How To Video – 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 were 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
If you would like to learn more about chiles check out our Texas Chili post
Rating
Prep time:
Total time:
- 2 Banana Peppers
- 2 Jalapenos
- 6 Garlic Cloves
- 6 Tomatoes
- 12 + Cherry Tomatoes
- ½ Large Onion
- ½ Medium Red Onion
- Juice of 1 or 2 Limes
- 2 plus Tsp of Sea Salt
- Black Pepper to taste
- 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.
- 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
Serranos
Mangos
Pineapple
Garnish - Avocado
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