Double-pepper salsa
0
Points®
Total time: 9 min • Prep: 9 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Red bell pepper
1 medium, seeded and coarsely chopped
Onion
1 medium, coarsely chopped
Jalapeño pepper
2 medium, or 1, seeded and minced (wear gloves to prevent irritation)
Garlic
2 clove(s)
Plum tomato
8 medium, diced
Cilantro
2 Tbsp, fresh, chopped
Fresh lime juice
2 Tbsp, or fresh lemon juice
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
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.
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