Salsa can go by many names: Pico de Gallo, Salsa Fresca, Salsa Verde, Picante Sauce, etc. The word salsa entered the English language from the Spanish salsa ("sauce"), which itself derives from the Latin salsa ("salty"), from sal ("salt").
It may seem indulgent but it is actually a very healthy choice for a snack or condiment. It's loaded with vegetables and flavor as well as being fat free. Homemade salsa is also inexpensive when using home grown ingredents. By making and canning your own salsa you have the ability to enjoy the taste of the summer flavor.
Beefsteak tomatoes are the largest type of tomatoes, often weighing one pound or more. At maturity, they have a ribbed outer texture and show a pink to red coloring. Beefsteaks are indeterminate growers, and typically require 80-100 days after transplanting to reach maturity.
Green Zebra tomato plants produce relatively small (1/2 pound) green and yellow striped tomatoes. They are indeterminate growers and require around 80 days to mature after transplanting.
Tomatillos have a slightly tangy or citrus taste and are a key ingredient in many traditional Mexican dishes. The enclosed fruit is housed in a delicate husk that resembles a green lantern. Tomatillos will not cross with tomatoes, though both are members of the Nightshade (or Tomato) family Solanaceae. Tomatillo varieties include De Milpa, Purple and Verde.
Yellow Plum tomatoes are flavorful and make a great slicer. Healthy plants will produce good quantities of the small, plum-shaped fruits. Indeterminate growers typically require 75-80 days to reach maturity after transplanting.
Called poblanos when fresh and anchos when dried, these glossy, flattened chiles are dark, shiny green, ripening to brilliant red, and are usable at either stage. They are 4-5 in. long, distinctively heart shaped, and generally mild.
The 6x3/4-inch red wrinkled fruits are very hot. Dried and crushed they are sprinkled on noodles and pizza and used to make fiery hot sauces.
Pods are 3.5 inches long by 1.5 inches wide at shoulder, tapering to a blunt tip, cylindrical, thick walls, smooth, with well filled seed cavity. Dark olive green fruit turning red at maturity. Plants are upright, 26-36 inches tall, with pendant fruit. Produces continuous yields of peppers.
Said to be one of the hottest peppers available. Abundant small fruits ripen from dark green to deep crimson. Excellent for making pepper sauce and hot chili sauce.
The Tabasco pepper is a variety of chile pepper best known through its use in Tabasco sauce. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red.
Yellow wax peppers are technically a hot pepper, though they contain so little capsaicin that they can be eaten the same way as one would an apple. They are delicious raw and work very well in light salsas.
Cilantro Versatile spice indeed! Use leaves or seeds. Popular, easy to grow annual. Has a pleasantly aromatic and flavorful seed for use in potpourris and to flavor pastry, beans, stew, sausage, and fish. Distinctively flavored leaves are used in Latin and Southeast Asian dishes. Best with fowl, meats, and spicy dishes.
White Sweet Spanish produces a large, globed shaped white onion. A medium to fair storage onion. Onions are mild, sweet and have a white skin. A good winter keeper.
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