Bell Pepper Salsa

07 May

Bell Pepper Salsa


  • 4 tomatoes, cored,seeded and chopped
  • 1/2 of each bell pepper, chopped – Green, Yellow and Red
  • 3/4 cup sweet corn kernels
  • 2 cloves garlic, minced
  • 4 green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup or 1/2 a jalapeno, cored, seeded and finely diced
  • juice & zest of 1/2 a lime
  • 1 Tb hot sauce
  • cracked black pepper (optional)
  • kosher salt (optional)

Combine all ingredients then season with the crack black pepper and kosher salt to your liking. Cover and refrigerate at least 3 hours so that all the veggies flavors introduce themselves to one another.

Suggestions: Serve with homemade corn tortilla chips. A young woman suggested that I might want to add this to cooked pasta for a wonderful macaroni salad. I’m thinking I will try that next. If you want the salsa spicier use the entire jalapeno with seeds and core. Try using this salsa on baked fish, chicken or pork.


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2 responses to “Bell Pepper Salsa

  1. best vacuum

    May 10, 2012 at 7:36 AM

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    • flyfishbrat

      May 10, 2012 at 7:57 AM

      Thank you for your kind words, I hope you enjoy my recipes. You can follow me through an email alert or friend me on facebook at “Recipes from my kitchen Evansville Indiana”


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