Four Pepper Salsa with Chips

This salsa gets its name from four different peppers: red, yellow, and green bell peppers plus canned green chiles. Pulse everything in a food processor for a chunky, colorful dip that’s loaded with crunch and flavor from all those different pepper varieties.

Mustard seeds and ground coriander give this salsa an unexpected depth that sets it apart from a basic tomato-and-jalapeno version. The olive oil and red wine vinegar create a vinaigrette-like base that keeps the flavors bright.

Chill for at least four hours before serving. The salsa needs that time for the vinegar and spices to meld with the peppers and tomatoes. It actually tastes even better the next day, and keeps for two days in the fridge, making it a perfect make-ahead party dip.

Kitchen Tips

• Use on/off pulses in the food processor. Continuous running turns this into a puree. You want a finely chopped, chunky texture.
• Drain the canned plum tomatoes well. Excess liquid makes the salsa watery and dilutes the pepper flavor.
• Stir the fresh cilantro in just before serving, not before chilling. Cilantro loses its bright flavor and turns dark when it sits too long in acid.

Variations

• Add a diced fresh jalapeno for more heat alongside the mild green chiles.
• Swap red wine vinegar for lime juice for a more traditional Mexican-style salsa.
• Stir in diced mango or peach for a sweet-heat fruit salsa version.