Cook for Good

Pepper Bash

Like a warm super-salsa, this vegetable mix brightens many types of meals. Make a batch to spoon into tacos, toss with pasta, pair with avocado on toast, or just dip it up with chips.

Courseside dish
CuisineMexican

Servings	Prep Time
2cups	15minutes

Cook Time

10minutes

Servings	Prep Time
2cups	15minutes

Cook Time

10minutes

Ingredients

1/2large red onion1 1/2 cups peeled and chopped
1tablespoon water
2medium red bell peppers2 1/4 cups cored, seeded, and chopped
4medium white button mushroomsor baby bella mushrooms, 1/2 cup chopped
1/2cup salsasuch as Frontera Chipotle Salsa
1/2teaspoon dried oregano
1/2teaspoon saltoptional

Instructions

Put chopped onion in a large skillet with water to keep it from sticking. Heat over medium-low heat. Add the bell peppers and mushrooms as you chop them, then add remaining ingredients. Stir occasionally.
Cook until vegetables are tender and the sauce from the salsa and mushroom liquid is as thick as you like it, about 10 more minutes.
Serve hot, warm, or at room temperature. Keeps refrigerated for a week.