Tri Pepper Salsa

SalsaSalsa is easy enough to make, tastes great and has lots of healthy ingredients. It may just be the perfect snack.

This recipe is easy to make and makes use of a blender. A food processor would work too.

If you don’t have either you can still make this salsa recipe and work on or show off your cutting skills at the same time. For a chunkier salsa you may prefer cutting everything yourself and there is nothing wrong with that. I don’t like a salsa that is blitzed into something the consistency of baby food.

Tri Pepper Salsa

This is a tri pepper salsa because it gets it's heat from three different peppers. If you prefer a mild salsa I would use just the jalapeno pepper. If you really want some heat your could replace the pepper flakes with part of a habanero pepper.
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: salsa
Author: Shawn

Ingredients

  • Two 14.5oz cans petite diced tomatoes
  • 1 diced jalapeno pepper
  • 1 diced serrano pepper optional
  • ½ tsp red pepper flakes optional
  • ½ tsp cumin
  • 1 tsp salt
  • 1 tsp crushed or chopped garlic
  • ½ cup diced onions
  • ¼ cup cilantro
  • 2 cooked tomatillos optional

Instructions

  • Combine peppers, spices, optional tomatillos and about 1/2 a can of the tomatoes in a blender and blend well so there are no large pieces of peppers.
  • Add cilantro to ingredients in the mixer and pulse until cilantro is chopped into small pieces.
  • Add rest of tomatoes and pulse a few times or to preference.
  • Add onions
  • If you want everything smaller pulse a few more times, but I would only pulse it a few times.
  • Refrigerate overnight so the flavors can mingle. This is important for the best flavor.

Notes

Remember to be careful with hot peppers. Even the jalapenos can cause your fingers, eyes and more to burn. If you aren't used to cooking with peppers I'd use some disposable gloves and be careful. Remember most of the heat is on the ribs and seeds. If you want the flavor without as much heat cut out the ribs and seeds and don't use them.
I add the finely chopped onions at the end because I like some texture to the salsa. If you blend the onions you will probably find they release a fair amount of liquid and will have to adjust the recipe to avoid this.