I recently harvested these peppers from my garden and would love to make salsas with them. I know some are unconventional. Has anyone ever used these peppers to make salsas?
- scotch bonnet
- Thai chile
- shisito
- Anaheim
- Biquinho
- aji limon (lemon drop)
by Cultural-Job7389
2 Comments
Here’s what I’d do with these:
- scotch bonnet – I’d make a fermented scotch bonnet and mango or pineapple hot sauce. Bonnets (stems removed), mango or pineapple to half the weight of the bonnets (I like spicy) and 3% salt brine by weight.
– Thai chile – Prik nam pla all day. Very versatile condiment. Chopped Thai chilis, juice of one lime and just enough fish sauce to cover the chilis. Sliced garlic, if you’re feeling adventurous.
– shisito – Tossed is a hot pan with just enough olive oil to coat the pan until shisotos are blistered. Don’t want to over cook them. Plate and sprinkle with maldon, or equivalent, salt.
– Anaheim – Salsa roja. 6 Romas (halved), 1/4 onion, anaheims (halved), 2 cloves of garlic (skin on). Pop under the broiler for around 5 minutes until charred but not burning. Pop in a blender with juice of one lime, a tsp or msg or chicken bouillon and blend. Hand mix chopped cilantro after blending if that’s your vibe.
– Biquinho – I’d make fridge pickles out of these. 1 cup champagne or white wine vinegar, 1 cup water, 1 tbsp salt, 3tbsp sugar. Mix well and poor over peppers (stems removed). Refrigerate for a week and then enjoy.
– aji limon (lemon drop) – Would use these in a fresh salsa verde. Probably around 2 tomatillos and 1tbsp onion per pepper. Blend ingredients with salt and lime juice to taste.
They look great! I thought you were gonna use all of them at once, I was like, bro is gonna die lmao