Does anyone add green bells to their hot salsa?

You can I am sure. I don't, but I do have one I add other sweet peppers to in order to tone down heat :eek: and add flavor.
 
are you making a pico-type sauce? or a cooked sauce?

We like some fine diced green bells in the pico salsas, but not usually in cooked sauces.
 
I don't bother with them in cooked sauce. They can be really tasty in a salsa fresca though if cut into little squares. Nice crunch and a decent flavor.

Like Joyners I typically go for Jaleps as I think they have a better flavor. Or Serranos - mmmmmm, Serranos.

I've also used sweet wax peppers to good effect. I just don't think the Bell has a particularly good flavor.
 
Mmmmmm. Got to have the crunch, otherwise it's a sauce, not a salsa. :dance:


IMHO, of course.

A "Freako de OMG- Yeee haaaaa yo" if ya don't even let it get near the stove. :shh:
 
personally...I don't like green bell peppers....True Story...


BUT!!! I have used them in our commercial fresh salsa for (((...going on 18 years...)))

They add a nice crunch and color to our fresh salsa. The great thing is...when making pico de gallo salsa's you can add whatever you want!!! AND>> also leave out what you don't like. I've done school salsa-making projects where there are no greens in sight. My hubby doesn't like cilantro....OK....we work around that, I LOVE cilantro....
 
Green bells are generally good for texture/ crunch but not so much in cooked salsas/sauces, and they don't really add a whole lot of flavor. Probably best to let the pods fully ripen for full flavor
 
Green bells are too grassy, to me. I do use them for color on rare occasion, but I much prefer a red (ie - ripe) bell for flavor, and do use red bells in a fresh salsa (chopped.)
 
salsalady said:
My hubby doesn't like cilantro....OK....we work around that, I LOVE cilantro....
Click to expand...

Yeah - I'm fully in the pro-cilantro camp. I don't understand people like your hubby. It's just so damn tasty. If it traveled well I'd ship you some if the Afghani "cilantro pesto" from the farmer's market. That's some good shiz. Mmmmmmm
 
I also love Cilantro in my salsa.
I also agree, if it isn't chunky, it's not a salsa but a sauce. I hand dice everything.
And if I want a green color (besides the cilantro) I prefer jalapeno's , poblano's etc over green bells.
My sister and I grew up with an evil step-mom that put green bells in everything, spaghetti sauce, hamburger patties, meatloaf, lasagne, etc.
My sister and I call them "green ickies".
One chunk of green ickie in an omelette ruins a good 2 inch radius circle around it. I know because in the Air Force, I would periodically get a green ickie in my ham & cheese omelette and I could taste it before I got to where it was.
 
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