This vibrant Three Pepper Salsa is a bold, refreshing take on summer flavor. Featuring a blend of mild Anaheim peppers, spicy jalapeños, and tangy banana peppers, it's layered with the sweetness of local ripe tomatoes, a punch of fresh cilantro, and a bright squeeze of lime.
This salsa recipe is fresh and super simple to make from scratch and tastes great. It gets even better if you have time to let the flavors meld in the refrigerator or on the counter for about an hour. Perfect with your favorite chips at any get-together on your back deck!
Whether you're topping tacos, pairing it with grilled meats, or diving in with chips, this salsa brings just the right kick to all your summer meals. One little tip is if you don't like it spicy at all be sure to remove all the seeds from each pepper but for me sometimes. I take about 1 ½ cups of the salsa and mix in the seeds for me to snack on..
WHY is this recipe so good? Two reasons: 1. Its my wife's recipe for an East Tennessee Version that all her friends and some catering jobs from the past ask for by name. 2. The fresh local tomatoes from Jesse Farms are just really hard to beat when they are in season.
Vegetables in Season
Using Vegetables or food thats grow in season is extremely important to flavors of a dish or no matter what you are cooking. In the United States it is easy some what to get most things year around but if you will take the time to look at whats in season you will enjoy better flavors and healthier ingredients.
ere are some recipes we pair salsa with:
- Griddle Nachos
- Easy Beef Enchiladas
- Mexican Pizza
- Steak and Chicken Skewers
- Air Fryer Chilean Sea Bass
- Bacon and Blue Sliders
Jump to:
Ingredients
- Tomatoes
- Cilantro
- Three Peppers: Anaheim Pepper, Jalapeño Pepper and Banana Pepper
- Limes
- White Onion
- Salt
See recipe card for quantities.
Pro Tips for Three Pepper Salsa
- Balance sweetness with lime juice, onion, or chili for depth.
- Chop fruit small and evenly for a good texture.
- Use firmer, ripe-but-not-overripe fruit to avoid a mushy salsa.
- Remove seeds from peppers if you prefer it "less spicy".
Why These Peppers
Believe it or not, these peppers are all quite different and have their own purposes for this salsa dish. Some bring more heat, some more crunch, and all of them bring a pop of color and depth to a dish.
- Anaheim Peppers:
- Mild heat
- Sweet and earthy, sometimes it can taste smoky!
- Thin walls, making it great for roasting and grilling to bring out smoky flavors
- Jalapeño Peppers:
- Medium heat
- Bright and earthy taste
- Thick and Crunchy walls make it great for pickling and salsas to add texture and heat.
- Banana Peppers:
- Low to No heat
- Tangy and sweet taste
- Crispy but thin walled making it great for toppings on sandwiches or salsas. Especially if you're wanting a pepper taste with NO heat.
Step-by-Step Instructions
- Step 1: Dice tomatoes, peppers and onion. Juice the lime. Chop the cilantro. Strain off excess liquid from tomatoes and place all vegetables into a bowl.
- Step 2: Top vegetables with salt and lime juice and mix well. Refrigerate for 1 hour before serving.
Substitutions and additions
- Jalapeño Substitution (for the non spicy folks)
- Green Pepper, Pepperoncini, Poblano Pepper
- Vegetable Additions
- Corn
- Cucumber
- Avocado
- Carrots
- Zucchini
- Fruit Additions
- Pineapple
- Mango
- Peach
- Watermelon (see Grilled Watermelon Salad)
- Strawberries
Equipment and Supplies
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
Storage
Store your fresh salsa in an airtight container and refrigerate for 3-5 days tops! Stir before serving and drain off extra liquids if it becomes too watery (from the tomatoes).
More Appetizers
Video of Recipe
Recipe
Three Pepper Salsa
Equipment
- Mixing Bowl
Ingredients
- 3 Large Tomatoes diced
- 1 Anaheim Pepper diced, seeds removed
- 1 Jalapeno diced, seeds removed
- 1 Banana Pepper diced, seeds removed
- 2 Limes juiced
- ½ White Onion diced
- 1 tablespoon Sea Salt
Instructions
- Dice tomatoes, peppers and onion. Juice the lime. Chop the cilantro. Strain off excess liquid from tomatoes and place all vegetables into a bowl.
- Top vegetables with salt and lime juice and mix well. For best results, refrigerate for 1 hour before serving.
Chef Tim Clowers says
Enjoy the summer with this recipe. Its very simple and delicious.