Vegan Gluten-Free Glass Slipper Banana Salsa
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.
Mise en place:
- 2 cups water
- ¼ cup Glass Slipper olive oil infused with (3.5 grams or 7 grams*)
- 5 Bananas
- 4 habaneros charred and seeded
- 2 cloves of garlic
- 1 sweet Vidalia onion
- ½ of a small carrot
- 3 tablespoons Key Lime juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon pink Himalayan salt
Directions for Glass Slipper Olive Oil:
- Weigh out 3.5 grams for a mild psychoactive effect or 7 grams for a moderate effect on a scale. If you do not have glass slipper, alternative strains you could use are: Pineapple Express, Pineapple Kush, Pineapple, Hawaiian, Lime Green Skunk, California Orange, or Agent Orange.
- Gently grind up the cannabis and remove all stems. In a double boiler add ¼ cup olive oil, the strain of your choice and the amount of cannabis desired.
- Bring your oil up to temperature until you see the oil start to bubble slightly then immediately turn the stove knob down to about a 5/4 on the knob (this may vary according to different oven brands). What you are looking for is to make sure the oil is not frying the cannabis but rather allowing it to infuse properly. Cook for an hour then strain through a fine mesh strainer or cheese cloth.
Directions for the Glass Slipper Salsa:
- Mince the garlic and rough chop the onion. Add the Glass Slipper infused Olive Oil into the pan and sauté the garlic. When the garlic begins to sweat, add the onions. Sweat the onions, then roughly chop the carrot and add to the pan. Sautee the vegetables for 1 minute then add in two cups of water. Bring this mixture up to a boil then add in the cinnamon. Drop the temperature down to a nice simmer and cook until the carrots become soft (about 10-15 minutes).
- Let this mixture cool slightly then add this mixture to a food processor. Add the habaneros, key lime juice, apple cider vinegar, and bananas. Process the mixture until it is fully blended and resembles the color pictured. Season the salsa with salt to taste. If you want a stronger banana flavor, use ripe bananas or throw in a few teaspoons of natural banana extract.
- Serve with homemade tortilla chips and guacamole, pour onto fish tacos, add it to your omelet, or smoother your favorite burrito in it. Store in the refrigerator and consume within three days. This recipe yields 4 cups.
Ideally, the best way to measure the psychoactive effect of the stain you are using is to get the bud tested in a lab then do the math to figure out how many milligrams it is per serving. The reality is that this is not something everyone has access to and you must rely on basics. Every 1 gram of cannabis bud has 1,000mg of dry weight. The average percentage of THC per gram is roughly 10%, with 15% being above average, and 20%-27% being on the higher end. If a strain has about 10% THC per gram, ten percent of 1,000mg would be 100mg.
For cooking or baking at home, it is safe to assume that every gram of cannabis contains about 100mg, unless you know what the strain has tested at. If you cooked 3.5 grams worth into this recipe assuming you had 10% per gram and had 4 Cups worth or 64 tablespoons of salsa
Written for: SKUNK Magazine Volume 10 Issue 1Share this: