10 fresh chili pepper salsa recipes

10 fresh chili pepper salsa recipes

Chili pepper salsa is a great appetizer to serve for any occasion. Here’s a list of 10 fresh salsa recipes ranging from hot to mild.

By Michelle Gendvil

Fresh salsa is a great treat any time of the year and surprisingly easy to make. Below I’ve listed some of my favorite fresh chili pepper salsa recipes ranging from mild to extremely hot. The recipes include a wide variety of chili peppers including the well known jalapeno pepper which has a medium heat, the guero and anaheim which have a mild heat and the scotch bonnet and habenero which are extremely hot. You should wear gloves when handling hot chiles, the oil can burn your fingers. All the salsas should be refrigerated for at least a half an hour before serving to let the flavors blend.

Salsa Verde

2 anaheim chili peppers, roasted, peeled and chopped
1 pound tomatillos
2 Serrano chiles
1/2 cup chopped red onion
1 garlic clove minced
1/4 cup cilantro
1 tsp olive oil
1 tsp lime juice
1/4 tsp salt

Combine Anaheim chiles, tomatillos, Serrano chiles, onion, garlic and cilantro in food processor and blend until finely chopped. Put into bowl and add olive oil, lime juice and salt.

Jalapeno Salsa

1 tbsp olive oil
1/2 c chopped jalapenos
2 cloves minced garlic
1/4 cup chopped onion
3 cups seeded and chopped tomatoes
1 Tbsp apple cider vinegar
1/4 cup cilantro
1 tbsp lime juice
1 tsp salt

Heat oil in medium skillet. Add jalapenos, garlic and onion. Saute until onion is translucent. Add tomatoes and cook until soft about 5 minutes. Take off the heat and add remaining ingredients.

Salsa Fresca

1/2 medium white onion
1 jalapeno stemmed and seeded
2 cloves finely minced garlic
4 tomatoes, seeded and coarsely chopped
1/4 cup cilantro
Juice of 1 lime
Salt and pepper

Coarsely chop onion, jalapeno and cilantro and put in medium bowl. Add remaining ingredients
and mix well. Let sit for at least a half hour and serve.

Red Hot Chili Salsa

4 cups tomatoes, peeled and chopped
1/2 cup chili peppers, roasted and chopped
1/2 cup red bell peppers, roasted and chopped
1 cup onions, chopped
1/2 cup vinegar
3 tbsp tomato paste
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper

Place peppers on an oven rack, slit them first to allow the steam to escape. Broil, turning
occasionally for 25 minutes or until the skins darken & blister. Cover with a damp cloth &
let cool peel off skins & discard. Discard any seeds also. Combine tomatoes with roasted peppers and onions. In seperate bowl combine vinegar, tomato paste, garlic, salt and pepper. Mix with tomato mixture and refrigerate. Corel Painter is a great choice for Wacom tablet users.

Pico de Gallo with Chipotles

4 chipotles
1/2 cup water
2 tsp vinegar white or cider
1 1/2 cups tomatoes, diced
3 cloves garlic, minced
1 tsp salt
1/3 cup lime juice
1/2 cup cilantro, coarsely chopped

Place chipotles in a small pan and add the water and vinegar. Cover and simmer to soften
the chiles about 30 minutes. Uncover and cool. In the meantime, prepare all the remaining
ingredients and combine together, except for the cilantro.Finely mince the chiles and stir
in adding some juice as needed to make a salsa of the desired consistency. Add cilantro.

Scotch Bonnet Salsa (Hot!!)

2 garlic cloves- minced
1 lime
2 scallions chopped coarse
1/2 scotch bonnet chili
1 Tbs fresh lime juice
6 large plum tomatoes, seeded and chopped
3 Tbs vegetable oil
2 Tbs chopped fresh coriander

In a food processor chop garlic, lime, scallions and chili. Add the lime juice, tomatoes, oil and
coriander and puree. Let set and serve.

Mango and Chili Salsa

2 ripe mangoes, peeled and chopped
1 red onion chopped
1 dried pasilla chili pepper, finely minced
2 tsp fresh cayenne chili pepper, finely minced
1/4 cup fresh lime juice
1/4 cup chopped cilantro
1 garlic clove, minced
Salt and pepper

Combine all ingredients in a mixing bowl, stir to combine. Refrigerate for an hour. Serve on
top of fish.

Habanero Salsa (Hot!)

6 plum tomatoes, cut in half lengthwise
1 small onion cut in quarters
2 Tbs. olive oil
4 cloves garlic, peeled and crushed
3 habanero chiles
1 lime
1/4 cup cilantro
salt and pepper

Heat oven to 475F. Put tomatoes and onions cut side up on a cookie sheet, drizzle with olive oil and
season with garlic, salt and pepper. Roast for 15 minutes. Meanwhile broil the habaneros for
5-6 minutes turning once. Cool tomatoes, onions and habaneros and chop fine. Mix together in bowl and add the remaining ingredients.

Salsa Amarillo

6 amarillo chili peppers
1/2 lb tomatillos
1 clove garlic
1/2 cup chopped onion
1/3 cup chopped fresh cilantro
1/2 tsp salt

Heat cast iron skillet to medium high and char chile peppers, stirring constantly until dark
brown. Remove from heat and let cool. Place tomatillos in a medium saucepan and cover with water.
Bring to a boil and cook for 5 minutes. Drain and cool. Place peppers, tomatillos and garlic in
food processor and puree. Transfer mixture to a medium bowl. Mix in remaining ingredients.

Salsa de Chili Guero

4 guero chilis
1 tomato, peeled and seeded
1/4 cup cilantro, chopped
1 small onion, chopped
1 clove garlic, crushed
1 can serrano chilis, chopped
3 Tbs vegetable oil
salt and pepper
pinch of sugar

Boil guero chilis in water for 5 minutes. Drain, stem and seed. Put in food processor with tomato,
cilantro, onion, garlic and serranos. Heat oil in a frying pan and add chile mixture. Fry for 2-3
minutes stirring constantly. Add salt, pepper and sugar to season.

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