Mid summer begs for salsa — it’s as much of a seasonal treat as a ripe peach or a perfect ear of corn. I spoon it, scoop it, and slather it on anything that doesn’t move, and I think it brightens up just about everything. It’s one of the few foods I’ve ever encountered that is both wildly delicious and practically calorie free. It gets extra points for that.
This particular one is made without any tomatoes. I used a jar of drained roasted red peppers as a stand in. I’m so happy with the result – it not only gives the salsa great flavor and a deep rich red color, but the color holds overnight in the fridge. The flavor is a little deeper and richer than a standard tomato based salsa, but not in an overpowering way. In a strange way, the red peppers make it seem more ‘tomatoey’.
Because everything is finely minced this is a good choice for serving with chips, you can easily scoop it up with minimal mess.
Restaurant style salsas like this one are usually made with canned tomatoes, and so I like this version because it does away with that canned flavor. It’s an all around great recipe, I highly recommend it.
- 1 jar drained roasted red peppers (about a cup)
- 1/4 red onion, peeled and rough chopped
- assorted colorful bell peppers, I used 1/2 each of a yellow, orange, and green pepper
- 1 jalapeno, rough chopped, seeds and all
- 1 handful of fresh cilantro, stems removed
- juice of 2 limes
- 1 tsp sherry vinegar
- salt and pepper to taste
- Put the drained roasted peppers into a small food processor and pulse about 20 times, until they are pureed but still have a slight texture. Remove to a bowl.
- I process each ingredient separately so that they get evenly minced. Pulse the red onion until finely chopped and then remove to the bowl.
- Do the same with the bell peppers, and then the jalapeno, and finally the cilantro. Add it all to the bowl.
- Mix everything together with a spoon, and add the lime juice, vinegar, and a little salt and pepper.
- Cover and refrigerate until well chilled. Just before serving, taste it and adjust the lime, vinegar, salt and pepper to your liking.
- This will keep well for a day in the refrigerator.
I'm not a fan of raw garlic, but if you are, definitely add a clove.
Now, to switch gears for a minute, I want to let you know about a fun series I’m planning for this year’s holiday season — and I need your help! If you look over at the right sidebar of the blog you’ll see an announcement for my crowd-sourced cookie project. This summer I’ll be collecting favorite holiday cookie recipes from you guys, my readers. I plan to make, photograph, and blog about some of them from October through December. I think it’ll be fun to feature YOUR recipes for a change of pace, and I’m so excited to get started! You can find out more and submit your recipes HERE.