Bell Pepper Salsa
Submitted by kay1955
A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.
YIELD
1 servingsPREP
15 minCOOK
20 minREADY
15 minSkip the jar. This fresh bell pepper salsa comes together in about 15 minutes and tastes like summer in a bowl.
Sweet red and green bell peppers, plum tomatoes, and scallions get a quick pulse in the food processor, just enough to chop them fine without turning it into soup.
A squeeze of fresh lime juice, a drizzle of olive oil, and a crack of black pepper bring it all together.
Let it sit for 30 minutes so the flavors mingle, and you’ve got roughly 2 cups of chunky, vibrant salsa that works with chips, grilled fish, tacos, or spooned straight over scrambled eggs.
Pro Tips
- Pulse, don’t blend. You want a chunky texture, not a smoothie. A few quick pulses in the food processor is all it takes.
- Use plum tomatoes. They have less water and fewer seeds than other varieties, so your salsa stays chunky instead of watery.
- The 30-minute rest is key. The lime juice and salt draw out the natural juices from the peppers and tomatoes, creating a light, flavorful brine that ties everything together.
Ingredients
Directions
In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy.
Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes.
Yields about 2 cups.
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