The Summer Salsa Collection contains 6 delicious organic varieties from Jardin including Sweet Red Pimiento Pepper, Tomatillo Verde, Early Jalapeño Pepper, Serrano Tampiqueño Pepper, Crimson Forest Bunching Onions and Cilantro Santo.
Nothing says Summer like a fresh bowl of zesty Salsa. And these easy to grow organic varieties will fill this much loved dish with intense flavor. Think tangy tomatoes, spicy and sweet peppers, green onions and cool, fragrant cilantro. Show me the chips! Plant some basil and oregano and you also have a Pizza garden!
Jalapeño gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries. And you can’t make Salsa without it. This early maturing jalapeño has classic shape and substantial heat units in slightly smaller fruits.
Great for short season locations. Typically a plant produces twenty-five to thirty-five pods, that can be continuously picked throughout the growing season. They are also great pickled.
Serrano Tampiqueno is a classic heirloom chili pepper originating in the mountainous regions of Puebla and Hidalgo in Mexico. The word serrano means “from the mountains” and this strain comes from Tampico on the gulf.
Serrano Tampiqueño grows to 36 inches tall, is highly productive and is widely regarded as having a superior flavor. Because of their height, they may need staking or cages for support. The mature chilies are 3 to 4 inches long and 1/2 inch wide, ripening from a deep green to red. Serrano chilis are widely used in many dishes including salsas and guacomoles as well as being pickled.
The Sweet Pimiento Pepper has one of the lowest Scoville heat ratings of any chili pepper. The peppers are an attractive heart shape, growing 3 to 4 inches long and 2 to 3 inches wide on sturdy, compact plants. Ripening from a dark green to a rich red, their flesh is succulent and sweet.
Vigorous, productive and early maturing on a 16-24″ plant. Sow seed indoors 6-8 weeks before last spring frosts. Transplant after danger of frosts into rows 12-18″ apart. Needs warm conditions day and night to germinate, grow and fruit well. Pick fruit at peak of color upon maturity.
Peppers are rich in vitamins, A, C, K B6, beta-carotene, and folic acid.
The Crimson Forest Bunching Onion is an ancient Asian cultivar with a green leaf portion, white stalk and deep ruby-hued bulb. They are cultivated in much the same way as the leek, and also share a long growing period of about 60 to 100 days from sowing. Crimson Forest’s bulbs are also very tender and well flavored.
I’m a big fan of Salsa verde, and you can’t make it without these papery husked gems. Flavor is sourer than a tomato and is reminiscent of under ripe plums. Where the tomato isn’t ripe until it turns red, tomatillos are fully ripe just prior to turning red.
Tomatillos tone down the hotness of chiles and make a great palate clearing Salsa. The Verde has diverse gene traits that produce two distinct variations of plants—one is more erect and branching, the other more squat and compact, both equally prolific.
Introduced to their American colonies by the Spanish, this quick, robust variety has been specifically bred for leaf production. Santo is slower to bolt as it warms up, so all you hot zone growers, this is the answer to bolting Cilantro. Succession plant for continuous supply. In milder climates greater time windows of production are possible such as fall sowing for spring harvest.
I was amazed how intense the flavor is compared to store bought Cilantro. Pull off a few leaves to whenever you make your Salsa. It will keep growing