Garden Fresh Banana Pepper Salsa 🌶️
The essence of your garden's bounty with this vibrant and zesty Banana Pepper Salsa. Crafted with the freshest, garden-available ingredients, this salsa is a celebration of nature's flavors. Each bite is a delightful dance of tangy banana peppers mingling with fresh, crisp vegetables from the garden to your table.
Suggested Equipment
Ingredients
The Peppers
- 2 whole Banana Peppers
- 1 whole Hatch Peppers sliced thin
- 1 whole Fresno Peppers sliced thin / remove the seed and rib
- 2 whole Jalapenos sliced thin / remove the seed and rib
- 1 whole Red Bell Pepper
Salsa Ingredients
- ½ medium Red Onion
- 6 medium Greenhouse Tomatoes / Roma tomatoes work well
- 12 Cherry Tomatoes
- 4 cloves Fresh Garlic
- 1 whole Limes taste, season & adjust
- 1 ½ tablespoon Cilantro
- ½ teaspoon Sea Salt
- Black Pepper to taste
Instructions
- To create an excellent salsa with multiple textures, take half of the peppers, tomatoes, and onion and give them a few chops with a knife. Next, put them in a food processor. Pulse the ingredients 3, 4, and 5 times. Make sure you do not over-chop or puree. We want the texture.
- If you over-pulse the salsa, it will turn pink.
- Remove from the 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.
Cooking 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 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.
Notes
Additional Ingredients To Consider
-
Serranos:
- Flavor Profile: Serrano peppers are hotter than jalapenos but offer a crisp, bright flavor.
- Use: Perfect for those who enjoy an extra kick in their salsa. Dice finely to distribute heat evenly.
-
Mangos:
- Flavor Profile: Sweet and tropical, mangos add a fruity contrast to the salsa.
- Use: Dice into small cubes and mix in for a sweet, juicy burst that complements the heat of the peppers.
-
Pineapple:
- Flavor Profile: Pineapple brings a tangy sweetness and a bit of acidity.
- Use: Chop into small pieces for a tropical twist. Its acidity balances the richness of the peppers.
Garnish Suggestions
-
Cubed Avocado:
- Preparation Tip: For a refreshing coolness, place avocados in the freezer briefly before plating/serving.
- Use: Adds a creamy texture and a subtle, buttery flavor that contrasts beautifully with the salsa's zest.
-
Fresh Cilantro:
- Flavor Profile: Cilantro offers a fresh, citrusy note.
- Use: Sprinkle chopped cilantro over the salsa just before serving for an added layer of freshness.
-
Lime Wedges:
- Flavor Profile: Lime provides a zesty, tangy flavor.
- Use: Serve with lime wedges on the side, allowing guests to add an extra splash of citrus to their portion.
-
Crumbled Queso Fresco:
- Flavor Profile: This soft, mild cheese adds a creamy, slightly salty touch.
- Use: Sprinkle over the top of the salsa for a delightful contrast in textures and flavors.
-
Toasted Pumpkin Seeds (Pepitas):
- Flavor Profile: Nutty and crunchy, adding a delightful texture.
- Use: Sprinkle toasted pepitas over the salsa for a nutty crunch.