“She isn’t going to eat a pepper.”
My Sister-Friend Nicole had just whipped up a batch of Pepper Salad – a combination of insane amounts of peppers, lime juice and cilantro – and my youngest daughter Riley was eyeing it. Because it IS pretty. But I know my babe and felt like I needed to warn Nicole.
Riley is my late Mommaw re-created. She wants coffee in her sippy cup and Toaster Strudel. Vegetables do not pass her lips unless she is under threat of violence or the promise of never having a Kit-Kat again.
I just knew that if Riley tried the salad, I would end up cleaning tri-colored spit from the linoleum.
But Nicole would not be dissuaded and gave Riley some of the salad on a Frito. And something happened. I was thinking it was just the Frito, but Riley actually ate the peppers and double-dipped. Eventually, she just asked for a spoon. And there sat my daughter, eating four different colored peppers with a smile on her face.
I also tried the salad, and while I would never claim to be a “pepper person,” this stuff is good. I started with a corn chip and eventually went with a spoon as well.
Sometimes we eat it as a salad; sometimes we grab some tortilla chips and eat it as a salsa. It’s good on a sandwich. It’s amazing in a Mexican-style salad and on top of chicken.
This recipe makes enough for a small army. Feel free to reduce it, or change it up as your palette dictates. It’s forgiving and delicious.
Powers Pepper Salad
From Sister-Friend Nicole Powers (Ezra Pound Cake)
- 3 yellow peppers, seeded and chopped
- 3 orange peppers, seeded and chopped
- 3 red peppers, seeded and chopped
- 3 green peppers, seeded and chopped
- Juice of 2 limes
- 1/2 large sweet onion, chopped
- Handful of chopped cilantro
Put everything in a large bowl, and mix. Store in refrigerator up to a week.