Red Pepper Salsa

Saturday I made another batch of the salsa verde with the tomatillos and various green peppers I bought at this week’s farmer’s market.  I had in the back of my mind making the same sort of salsa from red peppers.  Red salsas are common but they are all red from tomatoes, at least it seems that way.  I bought enough red bells and marconis yesterday to at least give my idea a trial run.  I picked up a handful of fresh, bright red cayennes that I thought might work in it.  Didn’t decide to go with the hot ones until today when all the others were cut up and ready for the pot.

I followed the same general plan as for the green salsa I linked to above and ended up with just a tad more than two pints.  I pressure canned those, and the surplus went into the fridge.  Almost afraid to taste it, but I will.  Any day now, I promise.

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5 thoughts on “Red Pepper Salsa

  1. Beautiful pictures as always. I, as you probably noticed, have used your colorful pepper shot as our header. I wish there was a way to properly credit you for them. But anyone who reads your posts will surely recognize them. 🙂


  2. Katherine, welcome back. Tomatillos are hard to come by in the markets around here. I suppose I could start some seeds, I’ve never seen any starts for sale.


  3. Pingback: Red Pepper Salsa-updated with eggs « What's 4 Dinner Solutions

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