This is slightly different from a traditional salsa in that I used a bunch of fresh, colorful, crisp peppers. It’s got a more earthy taste than traditional salsa with the addition of the red, yellow, and orange bell pepper, but the lime, cilantro, tomato and jalapeno flavors keep the old-fashioned nuance we all love in a salsa.
This recipe will make an asston, which in case you were wondering is, in fact, a technical measurement. I made it for the baby shower last week and it made a large Tupperware bowl full. That said, if you use fresh ingredients (or better yet, if you know how to jar), it is lasting quite well 5 days later, even tasting better as the days go on.
It’s crunchy and fresh and great with veggies or on grilled fish with a side of avocado. With all of the tomato and pepper plants in full bloom, this should help you put it to good use! As far as the spice content goes, you can really decide this on your own by using the ribs (the white part inside the pepper) and the seeds of the spicy peppers (chilies and jalapenos). The more you add, the hotter it will be.
Recipe: Rainbow Pepper Salsa
- 10 medium ripe garden tomatoes, diced
- 1/2 red onion, finely diced (approx 1/4 c.)
- 1 red bell pepper, diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 1 banana pepper, diced
- 2-4 small green chili peppers, diced
- 1 jalapeno, diced
- 1 tbsp minced garlic
- 1/2 tsp. salt
- 2 tbsp fresh lime juice
- 2 tbsp fresh (or freeze dried) cilantro
- It’s easy, just dice, mix together, and let sit and chill for a couple hours to let the flavors meld.