Salsa Recipe

Written by CMP on June 16, 2008

I really dislike canned / jarred salsa. The texture is often too pasty and there's zero freshness when all that really matters in good salsa is fresh ingredients. I like to balance mine with a bit of sweetness. Sometimes I'll use fruit (mango, for example) and sometimes I'll use roasted peppers. Roasting your own peppers takes a little more time, but it makes the dish.


  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 3 Medium Ripe Tomatoes, diced
  • 1 Clove Garlic, diced
  • 1/2 Small Red Onion, diced
  • Juice from 1 Large Lime
  • 1 Tsp Cumin
  • 1/2 Chopped Fresh Cilantro
  • 1/2 Tsp Fresh Ground Black Pepper
  • 1/2 Tsp Kosher Salt

The peppers need to be roasted first. This can be done well ahead of time - you can check out this roasted peppers post for how I like to do it. Remove the skins from the peppers, dice, and place in a large mixing bowl (feel free to dump in any pepper-roasting juices that may be left over).

Add remaining ingredients, mix well, and serve.

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