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[1] This recipe adds circles of sweet mini-bell peppers to the conventional tomato salsa ingredients (photo ˙ Melissa’s Produce).
[2] If you’d like to grow your own, you can get the seeds here. Red serranos are typically sweeter and slightly less crisp than the green ones, and can sometimes be a bit hotter. The heat is not related to the red color, but to the ripeness of the chile pepper (photo © White Harvest Seed).
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Chef Tom Fraker of Melissa’s Produce whipped up this fresh salsa recipe for Cinco De Mayo, in just five minutes. Make it a few hours before or the day before to allow the flavors to meld.
Check out the Scoville Scale, which measures the different heat levels of each type of chile.
> May is National Salsa Month.
> The history of salsa.
> The different types of salsa: a photo glossary.
> 15 more salsa recipes.
RECIPE: FRESH TOMATO & BELL PEPPER SALSA
Ingredients For 3 Cups
1/4 sweet onion or white onion, peeled, diced small
1 serrano or jalapeño chile pepper, stem removed, minced
3 ripe tomatoes, diced small
4 mini bell peppers, stems and seeds removed, cut into rounds
1 clove garlic, minced
1 lime
3 tablespoons fresh cilantro, chopped
Kosher salt, to taste
Plus:
Tortilla chips or crudités for serving
Preparation
1. ADD the onion, peppers and tomatoes in a mixing bowl. Next, add the bell peppers and garlic.
2. CUT the lime in half and squeeze the juice into the bowl.
3. ADD the cilantro and salt and mix well.
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