Summer Harvest

One of my favorite summer treats is a Pepper Salsa.  Since I'm not a fan of tomatoes I normally pass up chips and salsa but when a co-worker brought this pepper salsa into the office a few years back I fell in love with the flavors it provided without tomato.

This recipe is simple and very refreshing for the hot days of summer.

What you'll need

4 peppers (one each red, yellow,orange and green)

4 ribs of celery

1/2 red onion or more if you love onions

1 jalapeno pepper seeded

All the veggies need to be finally chopped

1 can pinto beans

1 can white corn

1 can black eyed peas

1 can black beans

Drain and rinse the beans and then combine with the veggies

3/4 cup olive oil

1/2 cup apple cider vinegar

1/2 cup white sugar

Bring oil and vinegar to a boil, remove from heat and add sugar.

  Stir until sugar dissolves and then poor over veggies and beans.

  Let the mixture marinate for at least 2 hours,

 overnight is even better.  

Drain mixture with a slotted spoon and serve with chips, scoops, whatever you enjoy.

  

This recipe makes a good size batch of pepper salsa, when I serve it as I did last night 

for a summer supper for friends I always have a few jars for friends to take home

along with the recipe.

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