I love salsas! Mango salsa, traditional salsa, and especially this banana pepper salsa. It is tangy, vinegary, a little bit spicy and oh so good.
I always thought that banana peppers were the ultimate spicy pepper. Then one day I was convinced to try it. So I added the teeniest grain of rice-sized piece on my sandwich. I braced myself for a fire to erupt in my mouth. There was no fire. In fact, I didn’t taste anything, so I tried a bit more.
Now, I’m hooked on banana peppers. A sandwich just isn’t complete unless it is piled high with banana peppers.
I may be alone in this naivety, or maybe I’m not. Let me just set the record straight for, perhaps just myself. They’re not. They’re not very spicy at all. Banana peppers are tangy. And oh so good.
Now that I’ve cleared the air on that one, let me tell you about this salsa. This recipe is inspired by my husband’s salsa recipe growing up. Except he just used banana peppers and tomatoes.
Personally, that doesn’t have enough zing for me, so in the past few years I’ve played around with it, and added jalapeno for a bit of spice, lime for a bit of zest, cilantro because it’s delicious with jalapeno and lime, and onion because onion gives glorious flavor.
This is so easy to make! It should take about 5 minutes to make. Just make sure that you remove the tops and the majority of the seeds from the banana peppers. A few seeds sneaking in won’t ruin the salsa, but you don’t want the salsa filled with them.
I’m not a fan of large tomato chunks in my salsa, and we absolutely cannot have large chunks of onion (detectable onions are forbidden here), so I like to throw in the onion, garlic cloves, and tomato into the blender first and pulse that a little bit before adding the rest of the ingredients. This way the entire salsa doesn’t have to be a puree. If you want your onions and tomatoes chunkier, throw everything in together and pulse to your desired consistency.
If you want your onions and tomatoes chunkier, throw everything in together and pulse to your desired consistency.
Then, and this is important, pour the salsa into a jar and place it in the refrigerator for at least an hour. This will let all the ingredients get to know each other and grow in intensity. After that, dig in! Grab a bag of corn chips and go to town on this tangy salsa!
Banana Pepper SalsaYields: 2.5 cups
- 1 jar sweet banana wax peppers
- 3 medium tomatoes
- 1/2 medium yellow onion (about 1/2 cup, roughly chopped)
- 3/4 cup cilantro
- 1 jalapeno, seeds and ribs removed
- 1 lime, juiced
- 1 clove garlic
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Add all ingredients to a food processor or blender and pulse until it has reached the desired texture.
- Place the salsa in a jar and refrigerate for at least an hour before eating. This allows the flavours to grow and blend together.
- Eat with your favourite corn chips.
- If you like to hide your tomatoes and onions like I do, add those to the blender on their own and pulse to break them down. Then add the rest of the ingredients.