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5 from 4 votes

Three Pepper Primo Salsa

Garden fresh tomatoes, onions, and three kinds of peppers create a primo garnish or simple dip with chips.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 12
Calories: 22kcal
Author: Judy Purcell


  • 1/2 small yellow onion
  • 1/2 serrano pepper
  • ¼ green pepper
  • ½ yellow banana pepper , mild
  • 1 clove garlic , chopped fine
  • 5 Roma tomatoes , coarsely chopped
  • ½ bunch cilantro leaves , coarsely chopped -- about 1/2 cup
  • 2 teaspoons freshly squeezed lime juice
  • ½ teaspoon sea salt , to taste


  • Place onion, peppers, and garlic in a food processor and pulse to chop fine. Cut stems off of cilantro just below leaves. Add tomatoes and cilantro to processor and pulse to chop slowly so that tomatoes do not become too small.
  • Remove from processor and squeeze fresh lime over mixture, stir well. Add salt and stir well. Serve with tortilla or pita chips.


For spicier flavor use whole Serrano pepper. For milder flavor use more tomatoes or less peppers.


Calories: 22kcal | Carbohydrates: 5g | Sodium: 199mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 21.2mg | Calcium: 11mg | Iron: 0.3mg