Val's Mild Bell Pepper Salsa Recipe

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Val's Mild Bell Pepper Salsa

Val Hoegler

By
@ValHoegler11

I originally wrote down this recipe in Feb. of 2013 for my sister. Upon having a summer garden with a ton of tomatoes(I picked more yesterday, Oct. 13), I have added alterations to accommodate fresh tomatoes being added!


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Comments:

Serves:

10

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1
orange or yellow bell pepper
1
green bell pepper
1
sweet red bell pepper or hot red pepper
1/4 c
onion(i like red onion)
1/2 tsp
onion powder
1/2 tsp
garlic powder or freshly-minced garlic clove
1/4 tsp
chili powder
1/4 tsp
ground red pepper
6 oz can(s)
tomato paste
2 medium
fresh tomatoes

Directions Step-By-Step

1
Remove all stickers from peppers and wash them for 40 seconds. If using fresh tomatoes, wash them. If using fresh garlic and fresh onion, cut ends off and peel skins off.
2
Cut off the 4 "cloverleafs" of each pepper and discard core with seeds. Rinse off any pepper seeds. If using fresh garlic, peel off one section and mince(tiny pieces). Cut off ends of onion. Chop onion finely.
3
Place chopped garlic and onion in medium-sized bowl. Chop all bell peppers into small pieces(1/8 to 1/4 inch)and place in bowl. If adding fresh tomatoes, chop into small pieces and add bits, seeds and liquid into bowl(scrape directly into bowl from cutting board).
4
Open can of tomato paste and use a teaspoon to empty half of tomato paste(3 oz) into bowl. If you have used fresh tomatoes, determine liquid level in bowl. If raw tomatoes are really juicy, add no water. Otherwise, add 1 oz of water to paste can, stir and add remaining paste to bowl.
5
Add spices and, using a large spoon, gently stir ingredients until blended.
6
Chill for about 20 minutes, stir again, put some into a small serving bowl, and serve with tortilla chips.
7
Before eating leftover salsa the next day, take out of fridge and let sit on counter get closer to room temperature for 5 minutes to bring out flavors.
8
This is an easily-altered recipe:
Instead of fresh onion, you may used 3 T of dehydrated onion(not recommended).
For more zing, add more chili powder and ground red pepper in 1/4 t increments(to taste).
For thinner salsa, add 1 oz. more of water.
For thicker salsa, add no tomato liquid or water.
Enjoy!

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy