Bell Pepper Salsa

5 from 1 vote

This Bell Pepper Salsa is easy to make, fresh, juicy, tangy, and delicious. It pairs well with various recipes and can be enjoyed as a snack or appetizer.

Prep Time15

Total Time15

Course: Appetizers

Cuisine: Mexican-Inspired

Diet: Vegetarian

Servings:

Calories: 30.85kcal

Author: Tracey Gene

Ingredients

2 bell peppers yellow, orange or red variety; diced small
1 large tomato juice and seeds discarded and flesh diced
½ red onion diced small
2 garlic cloves minced
pinch of salt and pepper plus more to taste
¼ cup cilantro chopped
2 tbsp lime juice plus more to taste
1 jalapeno or Fresno chili pepper deseeded and diced small; optional

Instructions

Prep all ingredients and add to a bowl.
Dice the bell peppers, red onion, and tomato flesh and add to a bowl. Mince the garlic, coarsely chop the cilantro, and add to the bowl.
If using a jalapeno or Fresno chili pepper, dice and add to the bowl and season with a pinch of salt and pepper.
Toss to combine and add lime juice.
Add fresh squeezed lime juice and toss to combine. Taste and add more lime juice or salt as needed.
Serve and Enjoy.
Serve with tortilla chips or add to Mexican-inspired dinners, such as tacos, a carne asada plate, bowls, etc., and enjoy!

Notes

Refrigerate for 3-4 days in an airtight sealed container.

Tips:

Brunoise Dice the peppers. The easiest way to dice peppers small is by using a vegetable chopper.
Remove the juice and seeds from the tomato.
Salt to taste.
Let the salsa marinate in the fridge for up to 30 minutes.

Nutrition