Nutrition per serving may change if servings are adjusted.
1 to 2 fresh jalapeño, serrano, fresno, or banana peppers (see Tip)
1½ cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained
¼ cup chopped green sweet pepper
¼ cup sliced green onions
3 to 4 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
Seed and finely chop jalapeno peppers. In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt and black pepper.
If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover and chill until serving time.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.