Mini Pepper Salsa

ali Bresnahan


This recipe is on the bag of sweet little peppers.


★★★★★ 1 vote



  • 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
  • 4 Tbsp
    fresh cilantro, chopped

How to Make Mini Pepper Salsa


  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!)

Printable Recipe Card

About Mini Pepper Salsa

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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