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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Sizzling Southwestern Cookbook by Lynn Nusom.
Servings: About 6 cups.
This salsa is particularly good with grilled chicken and rice or served with a block of fat-free cream cheese, crackers, and fresh fruit as a unique dessert.
3 medium red bell peppers, diced
6 medium green bell peppers, diced
2 medium white onions, diced
1 cup water
6 anaheim green chiles, roast, peel and dice
1 cup white wine vinegar
¼ cup peeled and grated or thinly sliced ginger root
½ cup sugar
1 teaspoon salt
1 teaspoon ground allspice
Place peppers, onions, and water in a microwave-safe bowl and cook on high in a microwave for 1 to 2 minutes or until vegetables are tender. Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook uncovered in the microwave on high for 2 to 3 minutes. Let cool to room temperature and serve. Store any leftovers in the
refrigerator.
Note:
If you do not have a microwave, you can steam the peppers and onions for 5 to 6 minutes, then add the rest of the ingredients and simmer, uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves.