Is it a coincidence that “salsa” is both a dance and a fiery sauce? From pico de gallo to habanero, salsas can range from mild to "blow the roof off" levels. South Carolina has the hottest pepper on record. Measuring over 1.5 million on the Scoville heat scale, Smokin’ Ed’s Carolina Reaper set a Guinness World Record in 2013 for its spicy kick. Proceed with extreme, extreme, extreme caution!
This salsa recipe is great served with tortilla chips but also can be used in omelets or served over grilled seafood, chicken, steak and veggies — any recipe that needs a little zing and a burst of color. The secret is the activity in which the maker is engaging at the time of preparation; dancing the salsa, with its Latin American origins derived from the mambo, cha-cha-cha, Cumbia, and merengue will undoubtedly add some heat!
Triple Pepper Jalapeño Salsa
by Carrie Hirsch
INGREDIENTS (makes 3½ – 4 cups)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 jalapeño, seeded and chopped Juice of 2 large limes
2 large ripe tomatoes, seeded and chopped
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
Fresh parsley or cilantro, finely chopped
3/4 teaspoon salt, or to taste
Combine all ingredients in a medium bowl, then stir gently. Allow to sit for at least an hour, then cover and refrigerate until ready to serve. Serve with tortilla chips or use as a condiment.