NASTURTIUM GARDEN PEPPER SALSA

Nasturtium Garden Pepper Salsa

Something pretty and Yoruba spicy!!

Yield: ½ cup because a little goes too long of a way! It’s spicy y’all!!

PREP IT!

  • 5 fresh Nasturtium flowers, roughly chopped (reserve one whole for garnish)

  • 2 small Habanero pepper

  • 1 small Poblano pepper

  • 1 small Buena Mulata pepper

  • 1 small Ole pepperpot pepper

  • 1 small Serrano pepper

  • 2 small Thai chili peppers

  • 1 small Fish pepper

  • 3 small Cherry tomatoes (I used Sungold and Sweetie)

  • ¼ small Red onion

  • ½ teaspoon Taste Tutor Smoked 101

  • ¼ teaspoon Taste Tutor Pepper Soup Seasoning

MAKE IT!

  1. Finely mince peppers, onion, and tomatoes.

  2. Gently chop nasturtium flowers and fold them in at the end.

  3. Add Taste Tutor Smoked 101 and Taste Tutor Pepper Soup Seasoning.

  4. Let sit 15 before serving to allow flavors to get to know each other.

Tips: Enjoy with your favorite dishes to give them a kick!

Storage: Best fresh, but refrigerated in an airtight container. I’d use it within 2–3 days for best quality because the flowers will wilt over time.

West African, AfricanAdunni Ogunlanohspicy, yoruba, Yoruba, nasturtium, flowers, edible flowers, salsa, garden, gardening, fresh, tomatoComment