Salsa has a long history that can be traced all the way back to the ancient Aztecs: In Mexico, Aztec nobility would combine chilies, tomatoes, ground squash seeds and sometimes beans to make a dish that would evolve into contemporary salsa. With the Spanish conquest of Mexico came the “discovery” of tomatoes, the Aztec recipe and the birth of the name “salsa.”
Salsa was being manufactured y commercially as early as the 1800s, but by the 1970s, people coast to coast began discovering Mexican food and sales of salsa skyrocketed. Today, salsa’s popularity has grown so large that it rivals ketchup in sales figures.
All sorts of ingredients find their way into salsa: corn, peaches, mangos, bananas, oranges — creating new taste profiles.
This recipe combines the powerful effects and sweet, fruity flavor profile of Glass Slipper cannabis flowers with the rich sweetness of fresh bananas. It’s a great accompaniment to fish, or just a fun way to get elevated while snacking on some corn chips.
Mise en place:
• 2 cups water
• ¼ cup Glass Slipper olive oil infused with (3.5 grams)
• 5 Bananas
• 4 charred and seeded habaneros
• 2 cloves of garlic
• 1 sweet Vidalia onion
• ½ of a small carrot
• 3 tablespoons Key Lime juice
• 3 tablespoons apple cider vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon pink Himalayan salt
Step 1: Mince the garlic and rough chop the onion and carrot.
Step 2: Add the Glass Slipper infused olive oil into the pan and sauté the garlic. When the garlic begins to sweat, add the onions. Sweat the onions, then add the carrot pieces to the pan.
Step 3: Sautee the vegetables for 1 minute then add in two cups of water. Bring this mixture up to a boil then add in the cinnamon. Drop the temperature down to a nice simmer and cook until the carrots become soft (about 10-15 minutes).
Step 4: Let this mixture cool slightly then add this mixture to a food processor. Add the habaneros, key lime juice, apple cider vinegar, and bananas. Process the mixture until it is fully blended. Season the salsa with salt to taste. If you want a stronger banana flavor, use ripe bananas or throw in a few teaspoons of natural banana extract.
Step 5: Serve with homemade tortilla chips and guacamole, pour onto fish tacos, add it to your omelet, or smother your favorite burrito in it. This recipe yields 4 cups. Consume within 3 days of making it.
Dosage: 12.6mg per tablespoon based on the average THC content of 23 percent in Glass Slipper.
Strain substitution: If you do not have glass slipper, alternative strains you could use are: Pineapple Express, Pineapple Kush, Pineapple, Hawaiian, Lime Green Skunk, California Orange or Agent Orange. These flavor profiles would best match the ingredients in the banana salsa.
If you cannot find these strains, worry not! Just follow your nose to a strain that compliments the recipe.
TELL US, what’s your favorite kind of salsa?