Daily Recipe: Four Pepper Salsa

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339010093616233124_200599381-1It’s never too late in the year to make a spicy salsa.

You can serve it at holiday parties and add a little kick to the celebration. We have beautiful habanero, jalapeno, pablano and banana peppers waiting for you at the store.

Besides being tasty and spicy as all get out, salsa is good for you. It’s full of vitamin C, A and B6 and is low in calories and fat – a welcome change from the usual holiday dips.

These peppers also have capsaicin in them, which studies have shown to have anti-inflammatory effects. They also have anti-cancer, ulcer and bacterial properties.

To top it all off, rumor has it when you combine these peppers into a medley of spice, it tricks your body into thinking it’s in pain (weird), which triggers the release of endorphins. Which means that this salsa MAY bring you into a natural sense of euphoria.

Oh, salsa… We’ve got such a crush on you.

Who knew peppers were so full of goodness on top of being deliciously spicy?

Happy eating!

Four Pepper Salsa

From: Unblinking Eye

Makes one quart of salsa

  • 8-10 tomatoes ($5.00 for 8-10 tomatoes)
  • 2-3 fresh jalapeno peppers ($.24 for 2-3 jalapenos)
  • 1 small to medium poblano pepper ($.45 for 1 small to medium poblano)
  • 1 habanero pepper ($.25 for 1 habanero)
  • 1 or 2 banana peppers (1.05 for 2 banana peppers)
  • 1 lime (juice only)
  • 1/2 orange (juice only) ($.88 for 1/2 orange)
  • 1/2 bunch cilantro ($2.25 for one bunch)
  • 1 carrot
  • 1 bunch small green onions (or 1/2 white onion) ($.75 for one onion)

Approximate total for in.gredients: $10.87

Before you start anything, make sure you know what you’re dealing with. Peppers are hot. Remember this when you go to itch your eye or pet your dog. The oils of the peppers will linger, so be cautious. If you have any gloves laying around, wear them, they will serve as an extra layer of protection.

Now it’s salsa time.

Pulse your jalapeno, poblano, habanero and banana peppers, three tomatoes and lime and orange juice in a food processor. Pour this mixture into a bowl, and set aside. Next process the cilantro and remaining tomatoes to desired consistency. You can also throw in the onion (either white or green) at this time. Once it’s properly mixed, pour in with the peppers. Finish by grating the carrot into the salsa at the end.

This salsa is fresh, so it will last up to 3 days, while it’s still crisp.

Written by cscdavis

December 4, 2012 at 10:52 am

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