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Bell Pepper Salsa
a soft salsa

For those who believe that all the Mexican salsas are spicy , this recipe is a demonstration of the mistake in such affirmation.

This is due to the bell pepper, that is a fantastic chili. This type of chili is very meaty, it has a sweet taste and its hotness is null. However the best part of the bell pepper are all the range of colors that they have – which make them look beautiful.

In the recipe the bell peppers are roasted to add toasted notes to the salsa and also other ingredients are used
to give softness and delicacy to the whole preparation . This is the salsa that has to be used to put to some chicken breasts or to a spaghetti , the flavor that these dishes will acquire will be of another dimension.

About the Recipe

  • In this recipe many activities will be performed and possibly it could be considered a bit complicated.
  • Prepare the salsa with red color bell peppers so the salsa has the best color.
  • We just don’t recommend making the salsa with green bell pepper because it is the least sweet of the bell peppers and the salsa will lose its charm.
  • In the preparation flour is used and any type of wheat flour can be used.
  • are required to make the salsa.
  • The recipe is for 3 cups.


  • 4 Bell Peppers (21.1 oz)
  • 1/4 of an Onion (1.2 oz)
  • 1 Garlic clove (.1 oz)
  • 2 tablespoons of Wheat Flour
  • 3 cups of Chicken Stock (25.3 fl oz)
  • 1 tablespoon of Olive Oil
  • Pepper to taste
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Griddle
  • 1 Blender
  • 1 Cutting Board
  • 1 Tongs
  • 1 Turner
  • 1 Knife
  • 1 Plastic Bag

  • Directions

    Roast the Bell Peppers

    1. Put on a griddle over medium heat 4 bell peppers and roast them for about 10 minutes, until all their sides are completely black; move them regularly with some tongs.
    2. Transfer from the griddle to a plastic bag, with the tongs, the 4 bell peppers that were roasted.
    3. Close the plastic bag and leave the bell peppers resting for about 5 minutes, until the bag sweats.
    4. Take from the plastic bag the bell peppers and remove them the outer skin (the burned part).
    5. Discard the seeds from the bell peppers with the ones you worked and then put them in a blender; then set aside.

    Fry and Blend

    1. Finely chop 1/4 of an onion and 1 garlic clove; then reserve.
    2. Heat in a frying pan over low heat 1 tablespoon of olive oil.
    3. Add in the frying pan the onion and the garlic that were minced and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
    4. Transfer from the frying pan to the blender the ingredients that were fried.
    5. Also add in the blender:
    • 2 tablespoons of Wheat Flour.
    • 3 cups of Chicken Stock.
    • Pepper to taste.
    • 1/2 tablespoon of Salt.

    The flour is used to thicken the salsa.

    1. Blend very well the ingredients.

    Cook the Salsa

    1. Put in a saucepan:
    • The Mixture that was blended.
    • 1/2 tablespoon of Salt.

    1. Mix the saucepan ingredients and bring the bell pepper salsa to a boil over high heat; stir regularly.
    2. When the bell pepper salsa boils reduce to low heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally.

    A Divine Color

    Bell Pepper Salsa served over pasta

    Suggestion: If you want to enjoy the bell peppers in a dish, prepare the chicken tacos.

    Did you like the Salsa?

    Mexican Dishes with Chicken

    Chicken Burrito
    Red Enchiladas with Chicken
    Chicken Adobo
    Chicken in Green Pipian
    Red Pozole with Chicken

    If you want to know more about the Mexican salsas read this book.

    These bell peppers are of very good quality and they have very good flavor.

    Put your cookbooks in the kindle it is much more practical.