Bell Pepper Salsa
Votes: 1
Time: 25 min.
Complexity: easily
Complexity: easily
Bell Pepper Salsa - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup finely diced white onion
- 1/2 cup finely diced tomatoes
- 1/2 cup chopped cilantro
- 1 hot aji berry pepper (bell pepper), finely chopped
- 1 clove of garlic, crushed
- 2 tablespoons white wine vinegar
- 1 tbsp lime juice
- 2 tsp olive oil
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Recipes with similar ingredients: sweet onion, tomatoes, cilantro, Habañero pepper, garlic, wine vinegar, lime juice
Cooking the dish according to the recipe:
- Soak the onions in melted water for 15 minutes, then drain. Place the onions in a bowl and mix with the tomatoes, cilantro, bell pepper, garlic, wine vinegar, lime juice, and olive oil. Dilute the salsa with a little water and season with salt to taste.
Categories:
recipe / Sauces / Dips / Hot sauces / / Food Network - recipes / Mexican cuisine
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