Howdy Farm had a color wheel of peppers at last Saturday’s Brazos Valley Farmers Market. Our customers all appreciated the beautiful pepper arrangement full of green and red bell peppers; yellow, orange, and red habaneros, green and red serranos; big and small red cayenne peppers; and green jalapeños.
While many recipes call for a smidgen of spicy peppers, maybe one jalapeno or so, some of our shoppers were buying peppers by the box! Another farmer used our goods to make orange habanero salsa with no tomatoes for a chunky Tabasco-like condiment. One woman stocked up on serrano peppers to use in everything she cooks – eggs, soups, pot roast and the like. Another lady had the great idea of creating a colorful and kicking with flavor pizza. Jammin’ Granny, a local jam maker and vendor, bought up a mix of habaneros and jalapenos for her fruity and spicy jams.
The wealth of peppers we had inspired me to make something hot. Howdy Farm had an entire cooler alive with peppers and half was due to the habaneros. With a bowl full of habaneros and a farm stand across the way at the farmers market with crates of tomatoes, I set out to make spicy salsa.
I dared to try the tips of the peppers to settle on which kind of spice I wanted. The serrano and small cayenne were incredibly hot so I didn’t even touch the red habanero. Yellow habaneros have a wonderful flavor with little spice (relatively speaking). I went home with five yellow habaneros, one orange habanero for a spice booster and 6 small heirloom tomatoes. The salsa I concocted from market purchases and the help of the Internet is a tangy habanero tomato salsa great on everything.
-By Jessica Newman