Val's Mild Bell Pepper Salsa
- orange or yellow bell pepper
- green bell pepper
- 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
How to Make Val's Mild Bell Pepper Salsa
- 1Remove 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.
- 2Cut 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.
- 3Place 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).
- 4Open 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.
- 5Add spices and, using a large spoon, gently stir ingredients until blended.
- 6Chill for about 20 minutes, stir again, put some into a small serving bowl, and serve with tortilla chips.
- 7Before 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.
- 8This 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.