My man bringing the garlic like thunder! Looks delicious!
pondman11
Recipe???
WorldsGr8estHipster
My pepper harvest wasn’t very good this year since I got them in the ground late (new baby in the house) but I did the best with what I had. There is a purple jalapeño, an anaheim, a serano, a banana pepper, and a couple criolla sella peppers. Onions, cilantro, garlic. Two variates of Roma tomatoes, and I also added two brandywine tomatoes because I have an excess of ripe ones right now. The brandywines are way waterier than romas so there was a lot more liquid in the salsa than usual, not necessarily a bad thing since they still have great flavor. I covered everything in sunflower oil and salt, and broiled until I got some charring. I wish I would have charred the romas a little longer but didn’t want to over char the other stuff. I think it turns out a little better when I use my cast iron pans like a comal, but then I have to scrape a lot of char off my pans afterwards and I just needed to make a lot of salsa real quick while my baby was happy playing on her own.
Overall I wish I had put more peppers and onions in, but it was still the best salsa I have had all year.
Edit: forgot to say I added half a bunch of cilantro and a the juice from half a lime before blending.
MisterPinguSaysHello
Are the criolla sellas the purple pepper I’m seeing? Been wanting to play with pepper varieties a little more and haven’t seen those. Usually just do a mix of jalapeño and Serrano depending on the heat tolerance of who will be eating it. Any recs on where to go from there?
5 Comments
My man bringing the garlic like thunder! Looks delicious!
Recipe???
My pepper harvest wasn’t very good this year since I got them in the ground late (new baby in the house) but I did the best with what I had. There is a purple jalapeño, an anaheim, a serano, a banana pepper, and a couple criolla sella peppers. Onions, cilantro, garlic. Two variates of Roma tomatoes, and I also added two brandywine tomatoes because I have an excess of ripe ones right now. The brandywines are way waterier than romas so there was a lot more liquid in the salsa than usual, not necessarily a bad thing since they still have great flavor. I covered everything in sunflower oil and salt, and broiled until I got some charring. I wish I would have charred the romas a little longer but didn’t want to over char the other stuff. I think it turns out a little better when I use my cast iron pans like a comal, but then I have to scrape a lot of char off my pans afterwards and I just needed to make a lot of salsa real quick while my baby was happy playing on her own.
Overall I wish I had put more peppers and onions in, but it was still the best salsa I have had all year.
Edit: forgot to say I added half a bunch of cilantro and a the juice from half a lime before blending.
Are the criolla sellas the purple pepper I’m seeing? Been wanting to play with pepper varieties a little more and haven’t seen those. Usually just do a mix of jalapeño and Serrano depending on the heat tolerance of who will be eating it. Any recs on where to go from there?
Super food in a jar.