answer:I like jalapeños chopped fine in the bottom of my tossed salads, about ½ pepper per bowl. And I like Anaheim peppers sliced on top. But that’s not much of a “recipe”, I suppose. The one time I made it, I also received rave reviews on my salsa (from native Dominicans, who ought to know good salsa). But fresh salsa is another one of those things that you pretty much have to consume in short order, before it goes bad. But you could always learn to pickle those peppers. And who knows, you may find someone to pick a peck of those pickled peppers.