Fresh Pepper Salsa
Tomatoes are a great source of the antioxidant vitamin C, but are also classified as a nightshade vegetable. Try this salsa without worrying about inflammation. You can also get creative and make your salsa with other vegetables, fruits, and spices.
Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 medium red bell peppers, seeded and chopped
- 1 medium orange bell pepper, seeded and chopped
- 2 medium Anaheim chilies, seeded and chopped
- 1 small red jalapeño pepper, seeded and chopped
- 2 cloves garlic, peeled
- 1⁄4 medium red onion, peeled
- 1 Tbsp. lime juice
- 1⁄4 tsp. ground black pepper
- 1 Tbsp. canola oil
- Place bell peppers, chilies, jalapeño, garlic, onion, lime juice, and black pepper in a food processor and pulse until slightly chunky.
- In a medium skillet, heat oil over medium-high heat until slightly smoking. Add blended pepper mixture. Cook for 8 to 10 minutes, stirring occasionally. Serve hot, cold, or at room temperature.