Mini Pepper Salsa Recipes

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MINI PEPPER SALSA



Mini Pepper Salsa image

This recipe is on the bag of sweet little peppers.

Provided by ali Bresnahan

Categories     Vegetable Appetizers

Number Of Ingredients 7

2 lb mini sweet peppers (all colors)
4 Tbsp olive oil
1/2 Tbsp balsamic vinegar
1 tsp fresh ground pepper
4 c green olives, pitted and sliced
1 c capers
4 Tbsp fresh cilantro, chopped

Steps:

  • 1. Rinse the mini peppers and lightly toss with olive oil. Roast peppers in a pan, and once all the sides have been roasted and peppers are soft, remove from heat.
  • 2. Remove the skin, slice off the tips and remove any seeds. Cut peppers lengthwise into strips.
  • 3. Mix olive oil, vinegar, pepper, green olives, pepper strips, capers and cilantro. Salt and pepper to taste.
  • 4. (**NOTE** also good to serve on steak!)

SIX PEPPER SALSA



Six Pepper Salsa image

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories     Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

Steps:

  • Combine everything in a LARGE pot and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/4 inch headspace.
  • Wipe jar rim with clean cloth and top with heated two-piece caps.
  • Process for 15 minutes in a boiling-water canner.

FRESH PEPPER SALSA



Fresh Pepper Salsa image

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

Steps:

  • Finely mince all the fresh vegetables, and mix well in a bowl.
  • Stir in lemon juice and olive oil.
  • Slowly add the powdered ingredients while stirring.

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