Salsa

Dinner tonight–rice with refried beans and salsa–was great, so I wanted to get this down so I can try it again (and continue to tweak.)  This salsa is for adding to food like refried beans or chili, rather than for chips.

  • 1 cup bell pepper (various colors, minced)
  • 1 small onion, minced
  • 1/2 cup diced tomatoes (more would be better, but I was saving the rest for salad)
  • 1/4 tsp ground chipotle chili (fresh jalapeno would be better)
  • 1 tbsp roasted garlic*
  • 1/8 cup finely chopped cilantro, fresh
  • 2 tbsp olive oil
  • 2 tsp apple cider vinegar

Mix the pepper, onion, tomato, salt, chili, and garlic.  Fold in cilantro, and toss with olive oil and vinegar.

* I regularly roast garlic and freeze it so I can just add it at the end of cooking.

Next time I’ll see if I can get lime too.

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