Salsa has a long history and can be traced all the way back to the ancient Aztecs. In Mexico, Aztec Lords would combine chilies, tomatoes, ground squash seeds, and sometimes beans. This mixture was served as a condiment on fish, venison, turkey, and other wild indigenous game. The Spaniard conquest of Mexico began during the time period of 1519-1521 and shortly after, this mixture was documented by Bernardino de Sahagún. Bernardino was a missionary who was sent to “New Spain” to essay the Aztec culture after the empire was conquered. In 1597, this mixture was officially named “Salsa” by the Spanish Priest and Missionary Alonso de Molina. By 1807, the first bottled hot sauce made with cayenne chilies was marketed. And by 1898, the first recipes for a spicy red chili sauce “Salsa Picante de Chile Colorado” and a green chili sauce “Salsa de Chile Verde” were published in America in the Spanish Cookbook El Cocerina Español or “The Spanish Cook”. Salsa manufactures began to spring up and compete fiercely over time, so that by 1970 people coast to coast were discovering Mexican food and sales began to sky rocket. As time progressed, new ingredients were finding their way into salsas creating new taste profiles. Items such as corn, peaches, mangos, bananas, oranges, and other fruit have found their way into recipes. Today, salsa’s popularity has grown such a following that it rivals ketchup sales in the market place.
One evening while in Breckenridge, my feet landed in Angel’s Hollow Bar to meet up with Erik and his brother’s family. This bar is located in the Historic District of Breckenridge and used to be a post office that was built in 1961. The owner Lee Walker, turned it into an earthy and unpretentious miner bar that has been a local’s favorite for years. Skiing Magazine voted it as one of the best “Ski Town Bars” and has some of the most delicious bar food you will ever taste. Not only is the food amazing and the beer selection great, but the tables are lined with in house fruit salsas. This is where I had my first experience with Banana Salsa and Blueberry Salsa, to which I almost died with pure delight. Erik and his brother Peder devoured the Banana Salsa to which the gauntlet was thrown at me to re-create this beautiful masterpiece. I separated the flavor profiles on my tongue and began a mental list of what ingredients I needed to re-create this delicious condiment. After several trial runs, I finally nailed it and then began the process of brainstorming which strains to pair it with. Weeks later I ended up at our friend Scotty’s house, where Erik and I were nose deep jar after jar of homegrown goodness. Once my nose hit a jar of Glass Slipper, the proverbial light bulb exploded in my head. A pungent pineapple citrus note attacked my nostrils as hints of spice, floral elements, Kush, and dankness crept in after it.
Glass Slipper is Dutch breeding at its finest. It is a Sativa dominant Hybrid that is the birth child of “The White” and “Cinderella 99”. The robust pineapple citrus flavor with undertones of floral spice and hints of Kush and Dankness really pair well with the citrus, fruit, and spice notes of this recipe. With each bite, you will crave more as the flavors dance passionately on your tongue. Soon you will find yourself hit hard with the potent genetic pedigree of this plant very swiftly. The very cerebral nature of this strain can lead one to be lost in thoughts or fall deep into the realm of philosophical meanderings. The medicinal effects are most felt in the head, eye, and neck region. This makes it a perfect strain to treat migraines, tension in the neck area, and ocular disorders such as glaucoma. It also helps with mood stabilization by producing an uplifting effect but will never reach the point in which anxiety develops for the patient. This strain is great in the mornings or afternoons due to its balanced effect on the body.
For recipe please visit: SKUNK Magazine Volume 10 Issue 1