Double-pepper salsa

Total Time
9 min
9 min
0 min
Sweet red bell peppers partner with fiery jalapeño peppers in this zesty mix that will perk up many foods. This uncooked salsa fresca is in the medium-to-hot range. Experiment with different peppers to change the level of spiciness. Some say that a pointier-tipped chile pepper is a hotter one. Others consider that an old wives' tale. The best rule of thumb is to taste. Removing the white ribs with seeds attached is the best way to lessen a chile's heat, but you can also up the ratio of sweet peppers to spicy ones to suit your tastes. This salsa is delicious as a dip for crudités, a topping for grilled meats or fish, or as a filling for your omelet.


Sweet red pepper(s)

1 medium, seeded and coarsely chopped

Uncooked onion(s)

1 medium, coarsely chopped

Jalapeño pepper(s)

2 medium, or 1, seeded and minced (wear gloves to prevent irritation)


2 medium clove(s)

Plum tomato(es)

8 medium, diced


2 Tbsp, fresh, chopped

Fresh lime juice

2 Tbsp, or fresh lemon juice

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Put the bell pepper, onion, jalapeños, and garlic in a food processor; pulse until fairly smooth. Transfer to a medium bowl; stir in the tomatoes, cilantro, lime juice, salt, and pepper. Cover and refrigerate at least 1 hour before serving to allow the flavors to blend. Yields about 2/3 cup per serving.