Pepper Salsa

Salsa without tomatoes, you say? Despite our own unwavering love of the delectable tomatoes that we grow here at Crabtree, we understand that they aren’t everyone’s favorite. If you fall into the non-tomato-loving camp but are still looking for ways to pep up a veggie burger, top nachos, enhance scrambled eggs, or are just craving a salsa without having to deal with dicing a juicy tomato, consider throwing together this colorful pepper salsa. 

The quick and easy preparation lets our sweet peppers shine, and our spicy jalapeños add some heat. As for the jalapeños, you’re free to add as many as you want. However, we advocate starting with one and adding more after tasting. This will prevent accidentally making your salsa too bold. The addition of cooked black beans makes this salsa a bit more filling with the added benefit of increasing your protein and fiber intake. 

Serves: 2-4
Prep Time: 10 mins
Cook Time: 30 mins
Ready In: 40 mins
  • 2 bell peppers or 4 Carmen peppers, diced
  • 1/2 red onion, finely diced
  • 2 cloves garlic, finely minced
  • ¾ c cooked or canned black beans, rinsed and drained
  • 1 jalapeño, finely minced (remove seeds and membrane for less heat, optional)
  • 1/4 c cilantro, finely minced
  • 3 TBSP lime juice
  • ½ tsp salt, more to taste
  1. Combine all ingredients and mix well in a medium bowl.
  2. Taste salsa and add more salt and jalapeños to taste.
  3. Cover the bowl and chill for 30 minutes to allow flavors to develop and meld.
  4. Serve chilled or at room temperature.