0 In In the Kitchen

Yellow Pepper Salsa

I have posted this recipe before but after looking through my old post I realized it was not great, so I’ve deleted that post and I’m doing it again. This recipe is intended to be cooked and canned, but I love it fresh as well, which as a former tomato hater is HUGE! 


Yellow Pepper Salsa {Recipe came from a friend, so I can’t even take credit!}

2 cups chopped yellow peppers

2 cups chopped peeled tomatoes {no need to peel them if you are eating it fresh}

1/2 cup finely chopped red onion

2 large cloves of garlic, minced

1/4 cup lime juice

1 Tbsp white vinegar

Mild: 3 jalapenos and 1/4 cup green or red pepper

Medium: 3 jalapenos and 2 Anaheim peppers

Hot: 3 jalapenos, 2 Anaheim peppers and 1 habanero peppers

**Make sure the hot peppers are seeded**

1/2 tsp coarse pickling salt {skip this for fresh}

2 Tbsp finely chopped cilantro


Add all the ingredients {except Cilantro} and bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro and cook for 2 minutes. Ladle into hot jars and process for 20 minutes {I always skip this step}. Makes about 4x250mL


For fresh I just mix everything up and a bit of Lawry’s seasoning salt. ENJOY!!!!


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