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Banana Pepper
Salsa

This salsa is very original because the banana pepper is used that is rarely seen in salsas but indeed it can be found in pickles , accompanying grilled meats and in salads. As its name infers this chili is of yellow color, it has a medium size and generally is not very spicy but is possible that you may find one that will give you a surprise and will raise your colors...

In this preparation the banana pepper is accompanied with a few more ingredients but a very savory salsa is obtained. Among these ingredients you will find the tomato’s unique flavor and the spiced flavor of the clove combined with the indescribable flavor of the banana pepper . It is a salsa that accompanies in an exceptional way dishes that have beef or fish.

About the Recipe

Making this recipe is super easy, you will like the preparation.
The banana peppers must be fresh because if they are used pickled, all the salsa will ruin.
Only 10 minutes are needed to make the salsa.
The recipe is for 2 cups.

Ingredients

4 Banana Peppers (8.8 oz)

2 Tomatoes (14.1 oz)

1 Clove

1/4 tablespoon of Salt

Cookware

1 Griddle

1 Blender

1 Chopping Board

1 Tongs

1 Knife

Directions

Remove the veins and the seeds of 4 banana peppers.

It is important to remove the veins and the seeds so the salsa has better texture.

Put on a griddle over medium heat:

The 4 Banana Peppers with the ones you worked.
2 Tomatoes.

Roast the chilies for about 3 minutes and the tomatoes for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
Also add in the blender: