Tri-Color Salsa Stuffed Sweet Peppers

Chips and Salsa 4.5 Flat.jpg
11.jpg

Print The Recipe Here!

Print the Recipe Here

Print the Recipe Here

Print The Recipe Here!

Print The Recipe Here!

Nothing says summer like fresh salsa.

Fresh salsa, for me, is one of those go to recipes I bring to a potluck. One, because it's super easy to make. Two, because it's pretty cheap. And Three, because it's sooo yummmmy!!

But, let's take our salsa game up a notch and stuff them into some fresh sweet peppers for ultimate presentation points! You will fall in love with this colorful trifecta. Refreshing, spicy, and pretty damn addicting, you can whip up this goodness in under 30 minutes!

Let's get to it!

Chips and Salsa 3 O.jpg

Suggestion

The three salsas share a lot of the same components (lime, cilantro, salt, pepper) so I recommend getting out three bowls, dicing the ingredients, and adding them as you go. For example, You'll notice that the Tomato salsa and Guacamole both need tomato, so dice two tomatoes and split them between the two bowls (just not evenly though).

Tri-Color Salsa Stuffed Sweet Peppers


Equipment

  • 3 Bowls
  • Fork
  • Knife
  • Cutting Board

Tomato Salsa

Ingredients

  • 1 1/2 Tomato (1 1/2 Cups)
  • 1/4 Yellow Onion (1/4 Cup)
  • 1/3 Habanero (1/4 tspn)
  • 1 T Cilantro
  • Juice of 1 Lime
  • 1/4 t Kosher Salt (or to taste)
  • 1/8 t Black Pepper

Directions

Total Time: 10 minutes

Servings: 3 Cups .

  1. Dice and add to bowl Tomato, Yellow Onion, Habanero , and Cilantro.
  2. Add Lime juice, Salt, and Pepper to taste. These ingredients may vary by preference or by juiciness of the lime so be sure to add what you think is necessary.
  3. Mix and serve.

Guacamole

Ingredients

  • 2-3 Haas Avocado (2 Cups)
  • 1/2 Tomato (1/2 Cups)
  • 1/3 Habanero (1/4 tspn)
  • 1 T Cilantro
  • Juice of 1 Lime
  • 1/4 t Kosher Salt (or to taste)
  • 1/8 t Black Pepper

Directions

Total Time: 10 minutes

Servings: 3 Cups .

  1. Dice and add to bowl Avocado, Tomato, Habanero , and Cilantro.
  2. Add Lime juice, Salt, and Pepper to taste. These ingredients may vary by preference or by juiciness of the lime so be sure to add what you think is necessary.
  3. Mash together and serve.

Mango Salsa

Ingredients

  • 1/4 Red Onion (1/4 Cup)
  • 1 Ripe Mango (2 Cups)
  • 1 t Honey (optional)*
  • 1/3 Habanero (1/4 tspn)
  • 1 T Cilantro
  • Juice of 1 Lime
  • 1/4 t Kosher Salt (or to taste)
  • 1/8 t Black Pepper

Directions

Total Time: 10 minutes

Servings: 3 Cups .

  1. 1. Finely dice Red Onion and Add to a bowl of salted water, just enough to cover the onions. allow to sit for 2-3 minutes and drain water. This will remove the very bitter taste that may over power the sweet mango flavor.
  2. Dice and add to bowl Mango, Habanero, and Cilantro. *Our Mango was not as ripe as I would like, so we added a bit of honey to sweeten up the salsa.*
  3. Add Lime juice, Salt, and Pepper to taste. These ingredients may vary by preference or by juiciness of the lime so be sure to add what you think is necessary.
  4. Mix and serve.

Tips

Don't Waste the Sweet Peppers!

You thought the Sweet Peppers were just for decoration? No No My Friend! We don't waste precious dollars like that in the Saving Flavors Kitchen. Chop up the peppers and use them as scoops to eat leftover dip! Don't have any leftover dip? those delicious sweet peppers have soaked in all the seasoning you need to have them raw! super tasty, healthy, and I highly recommend it!

Chips

If you're serving a butt load of people, just buy a bag of chips, I LOVE Blue Corn Tortilla chips, they just feel heartier. BUT! if you want to make your own, it is so simple my husband makes them for me. Here's How:

Home-Made Corn Tortilla Chips

Equipment

  • Roasting Pan
  • Ingredients

    • 10 Corn Tortillas
    • PAM Canola Oil Spray
    • Salt

    Directions

    Total Time: 20 minutes

    Servings: 40 Chips .

    1. Pre-Heat oven to 400ºF
    2. Cut Tortillas into quarters and lay them on your roasting pan or on aluminum foil on your oven rack
    3. Lightly spray tortialla with canola oil and sprinkle with salt. For better salt dispersion, sprinkle from far away.
    4. Leave in the oven for 10 - 15 minutes. When the edges get browned remove them from the oven and let them sit on the roasting pan for 2 - 3 minutes to finish getting crispy.

 

Get Creative Guys! Look forward to seeing your creations!

Tag us on Instagram @Saving.Flavors and use #SavingFlavors if you made the dish!