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Mini Pepper Salsa


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  • 1 (2lb) bag of Sweet Mini Peppers
  • 4 tbsp of extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 tsp of fresh ground pepper
  • 4 cups of pitted green olives sliced( optional)
  • 1 cup of capers
  • 4 tbsp of chopped fresh cilantro



Step 1

Rinse mini peppers & lightly toss with olive oil. Roast peppers on a pan and once all the sides have been roasted and peppers are soft, remove from heat. Remove the skin, slice off the tips and remove any seeds. Cut peppers length wise into strips. Mix olive oil, balsamic vinegar, pepper, green olives, sweet mini pepper strips, capers & cilantro. Salt & pepper to taste.

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