Organic Fresh Peppers Recipe

Fresh Pepper Salsa

1. 1

   Prepare peppers and vegetables

   Wash all peppers, tomatillos, and cilantro thoroughly. Remove stems from bell and poblano peppers and cut into large chunks. For the jalapeño, remove stem and slice in half lengthwise; remove seeds if you want milder heat, or leave some seeds for more heat. Husk and rinse tomatillos and roughly chop. Roughly chop the white onion and peel the garlic cloves.

2. 2

   Roast (optional for smoky flavor)

   Heat a cast-iron skillet or a gas burner to medium-high. Place bell pepper chunks, poblano pieces, and jalapeño halves directly on the hot surface (or under a broiler) and roast, turning occasionally, until skins are blistered and blackened in spots, about 8–12 minutes. If using a skillet, roast onion quarters and whole tomatillos as well until lightly charred. Remove from heat and let cool 5–10 minutes.

3. 3

   Peel and cool (if roasted)

   If you roasted the peppers and tomatillos, transfer them to a bowl and cover with plastic wrap or a lid for 5 minutes to steam — this helps loosen skins. Peel off the loose blackened skins from the bell and poblano peppers. Discard seeds and membranes from poblano if desired. Leave the jalapeño seeds as preferred for heat. Pat vegetables dry with a paper towel.

4. 4

   Pulse to combine

   In a food processor or high-speed blender, add the roasted (or raw, if you skipped roasting) bell peppers, poblano, jalapeño, chopped tomatillos, chopped onion, garlic cloves, and cilantro. Pulse several times until mixture reaches desired texture — from chunky to smooth — about 6–10 pulses for a chunky salsa or 15–20 seconds continuous for smooth salsa. Scrape down the sides as needed.

5. 5

   Season and balance

   With the processor running on low, drizzle in the olive oil and lime juice. Add kosher salt, black pepper, and ground cumin (if using). Pulse briefly to integrate. If the salsa seems too thick, add cold water 1 tablespoon at a time and pulse until you reach a spoonable consistency (use up to about 2 tablespoons). Taste and adjust seasoning with more salt or lime juice as needed.

6. 6

   Chill and rest

   Transfer salsa to a clean jar or bowl and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, let rest 2 hours. The salsa will keep in an airtight container in the refrigerator for 4–5 days.

7. 7

   Serve

   Serve chilled or at room temperature with chips, tacos, grilled meats, or as a bright condiment. Stir before serving; garnish with an extra sprig of cilantro or a thin slice of jalapeño if desired.