Rainbow Pepper Salsa

Chaya Surie Goldberger Chaya Surie Goldberger
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This vibrant chopped pepper mix brings freshness and color to any table. Finely diced sweet peppers, jalapeño, red onion, and cilantro are tossed with garlic, balsamic vinegar, and olive oil for a bright, tangy bite with gentle heat. Perfect with fresh sourdough or challah.

Yields 1 1-pound (450 gram) container

10m 4
Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan Parve

Directions

  1. Place the diced mini peppers, jalapeños, and red onion in a bowl. Add chopped cilantro and crushed garlic.

  2. Pour in balsamic vinegar and olive oil, then season with salt and pepper to taste. Mix everything well until fully combined.

  3. Let sit for a few minutes before serving to allow the flavors to meld. Serve fresh as a bright, spicy addition to your dips course.

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