Three Pepper Salsa

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Three Pepper Salsa is a delicious and vibrant twist on traditional salsa. Made with a combination of red, yellow, and green bell peppers, this salsa is bursting with flavor and color. It's the perfect balance of sweet, tangy, and spicy, making it a versatile condiment that can be enjoyed with tortilla chips, tacos, grilled meats, or even as a topping for scrambled eggs. With just a few simple ingredients and minimal prep time, this refreshing salsa is sure to become a favorite for any occasion.

Keywords: Three pepper salsa, recipe, bell peppers, condiment, versatile

Three pepper salsa recipe details

Three pepper salsa recipe, recipe Rating: 4.6
Number of votes:104

A flavorful gourmet salsa made with fresh tomatoes and three–count ’em, three–types of peppers.
Ready in: 2 hours 50 mins

Ingredients

Makes: 4 cups

• 1 1/2 pounds tomatoes
• 1/2 green bell pepper, chopped
• 1 large onion, chopped
• 1/2 cup white vinegar
• 1/2 large red bell pepper, chopped
• 3 ounces canned tomato paste
• 1 jalapeno pepper, seeded and chopped
• 1 serrano pepper, seeded and chopped
• 2 tablespoons sugar
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano

Preparation method

Prep: 20 mins | Cook: 30 mins | Extra time: 2 hours, chilling

1. Bring a pot of water to boil over high heat. Add 3 of the tomatoes and cook very quickly, 30 to 60 seconds, in the boiling water; place immediately in a bowl of ice water. Repeat with remaining tomatoes. This will make them much easier to peel.
2. Dry off the cooled tomatoes and peel. Chop finely.
3. Place chopped tomatoes and remaining ingredients in a saucepan. Bring to a boil, then turn heat down to low and simmer for 30 minutes to thicken.
4. Let salsa cool slightly, then pour into a container and chill in refrigerator for 2 hours. Serve with tortilla chips for dipping.