Bowl of Mixed Peppers Salsa
(click to enlarge)

Mixed Peppers Salsa


Lebanon   -   Harrah
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cups
***
1-1/4 hrs
Yes		 This delicious salsa is popular in Lebanese restaurants. It does have a couple chilis. but seeds and veins have been removed, as the Lebanese don't like much chili heat. Feel free to spice it up if you wish.




9
1
1
4
20
1/2
1/3
1
-------
ar
ar
oz


cl
oz
c
c
t
---


Onion
Chili, Red (1)
Chili, Green (1)
Garlic
Bell Peppers (2)
Cilantro (3)
Olive Oil ExtV
Salt
-- Serve With
Flat Bread
Lemon Wedges  
Prep   -   (35 min)
  1. Chop ONION fine.
  2. Cap, core and seed CHILIS. Chop fine. Crush GARLIC and chop fine. Mix all.
  3. Core BELL PEPPERS and dice about 3/8 inch.
  4. Chop CILANTRO medium.
Run   -   (40 min)
  1. In a spacious sauté pan, heat Oil. Fry Onions over moderate heat until uniformly light golden. A sprinkle of salt will help them fry evenly.
  2. Stir in Garlic and Chilis. Fry stirring another 2 minutes.
  3. Stir in Bell Peppers well. Cover and steam in their own juices over low heat, stirring occasionally until Peppers are tender, but not mushy (about 15 min).There should be no free water remaining in the pan.
  4. Stir in Cilantro and Salt. Cook for another 2 minutes.
  5. Serve with Flat Bread and Lemon Wedges. The pattern recipe calls for serving cold, but it works just fine warm too.
NOTES:

  1. Chilis, Red & Green:

      Around here we would use a Red Fresno Chili and a Green Serrano Chili. Both these chilis can be cored and seeded so they have very little heat. Use what chilis you can get, and prepare according to your own best judgement.

  2. Bell Peppers:

      Use three colors if you can get them. The photo example used one each Red, Green and Yellow.

  3. Cilantro:

      Measure is chopped medium and lightly packed. The pattern recipe calls for 20 grams, which would be about 3/4 ounce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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