Pepper Salsa Recipes

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

• Ingredients

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

Provided by Julia C Brogli

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 45m

Yield 12

Number Of Ingredients 12

Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g

• Ingredients

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

• Ingredients

This fresh and tasty salsa is perfect as a summery dip

Provided by Mary Cadogan

Categories     Canapes, Side dish, Snack

Time 10m

Yield Serves 8

Number Of Ingredients 6

Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium

• Ingredients

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories     Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

• Ingredients

This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish

Provided by Jennifer Joyce

Categories     Condiment

Time 10m

Yield Makes 250ml

Number Of Ingredients 8

Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

• Ingredients