Mother Earth Living

Kitchen Table: Killer Chile Salsa

By The Herb Companion staff
October/November 1994
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Makes about 1 1/2 cups

Here’s a tasty, colorful salsa to serve with tortilla chips and Mexican beer. The yellow cubanella peppers are also called Hungarian or banana peppers.

• 2 jalapeño peppers
• 2 cubanella peppers
• 1 small sweet green pepper
• 1 small sweet red pepper
• 1 tablespoon crushed or chopped garlic
• 1 small yellow onion, coarsely chopped
• 1 medium tomato (not too firm)
• 1 1/2 teaspoons each cumin seed and fresh oregano, basil, and cilantro
• Pinch of salt

1. Stem, seed, and quarter the peppers, wearing gloves to avoid the burn of the jalapeños. Place them in a food processor or blender. Add the garlic, onion, tomato, herbs, and salt.

2. Chop and blend the ingredients in short bursts. Transfer to a storage container and refrigerate.


Brian J. Hickey, North Canton, Ohio








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