The bright colorful mini peppers were irresistible. After using a few for the Coconut Cream Tri-Color Peppers and Cremini Mushroom Soup, I had enough left for making this delicious salsa.
Simply pan-roast the peppers, allow to cool, remove skin, chop, toss with red onions and green apples, add some spices to taste and a splash of balsamic vinegar and there you have it! A wonderful salsa to top chicken breasts or scoop up with chips.
Incidentally, my favorite "chips" is the quick toasted kind: Cut up some Flat-Out™ Multigrain flat bread, spray with some cooking oil and toast it in the toaster oven till crispy.
Mini Tri-color Peppers
Pickled Jalapeño rings
Smoke Paprika powder
A drop of Liquid Smoke (Wright's Hickory Seasoning) - optional
salt to taste