Tri Pepper Salsa

hot peppers

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

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.
  • 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 (chopped)
  • 2 cooked tomatillos (optional)
  1. Combine peppers, spices, cilantro, and about ½ a can of the tomatoes in a blender and blend.
  2. Add rest of tomatoes and pulse a few times or to preference.
  3. Add onions
  4. Refrigerate overnight so the flavors can mingle.
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.