This fresh tomato and green pepper Salsa is super easy to make in under 10 minutes. Full of zesty flavour it makes an awesome snack or a great nibble for your next get together with friends.
Why you’ll love this Easy Tomato and Green Pepper Salsa
Super easy to make: it really is very easy and fast to make from scratch in less than 10 minutes
Gluten, Dairy, Nut, & Egg Free: !! woohoo
Just 7 fresh, simple ingredients: Tomato, green (Bell) pepper, onion, garlic, lemon juice, salt & pepper
Great way to use up: All those tomatoes and peppers from your summer garden
Healthy and Delicious: Fresh, full, zesty flavour to pair with corn chips as a great snack or party nibble
Flexible quantities: this recipe is very easy to adjust depending on the quantity of produce you have available.
Ingredients needed for Easy Tomato and Green Pepper Salsa
Tomatoes – 6-8 large, ripe tomato
Green (Bell) Pepper / Capsicum – 1 medium or 2 small green peppers
Onion – 1 small brown or red onion
Garlic – 1-2 cloves crushed
Lemon Juice – freshly squeezed juice of one small lemon
Salt & Pepper – freshly ground black pepper and salt to taste
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Tools you may need for this recipe
Cutting board, serrated knife, dessert spoon, garlic crusher, food processor (but can be made by hand easily if not available.)
Instructions to make Tomato and Green Pepper Salsa from scratch
Step One
With a sharp, serrated knife cut the tomatoes in half from top to bottom. Remove the green core and then with a dessert spoon scoop out the seeds leaving you with hollowed halves.
Step Two
Remove the stem, core and seeds of the green pepper. Then roughly chop into pieces approximately one inch sized cubes.
Step Three
Peel and dice one small onion. Peel and crush 1-2 cloves of fresh garlic.
Step Four
Place the halved tomatoes, cubed pepper, diced onion and garlic into the food processor fitted with a chopping blade in the bottom. Add the juice of one small lemon, freshly ground black pepper and salt to taste.
PULSE the food processor in short bursts and check after each one until desired texture is achieved. Be sure to do this part carefully or you will make soup rather than salsa – trust me I know from experience!
Can I make tomato and green pepper salsa without a food processor?
YES! If you do not have a food processor rather than leaving the vegetables large simply dice them small and place in a bowl. Add the garlic, lemon juice, freshly ground black pepper and salt to the diced vegetables and stir carefully with a spoon until everything is combined well and the flavours have mixed together. In fact this is how I prefer to make this recipe if I’m making a smaller batch as a snack.
Step Five – (may not be necessary)
If you accidently over pulse your salsa and find it’s too watery simply drain the excess juices off with a sieve before placing in the serving dish.
If you keep the salsa in the fridge, you may find excess juice gathers at the bottom then also in which case you can simply drain in the same way before use.
Serve with your favourite corn chips
Enjoy!
Easy Tomato and Green Pepper Salsa
This fresh tomato and green pepper Salsa is super easy to make in under 10 minutes. Full of zesty flavour it makes an awesome snack or a great nibble for your next get together with friends.
Ingredients
- Tomatoes - 6-8 large, ripe tomato
- Green (Bell) Pepper / Capsicum - 1 medium or 2 small green peppers
- Onion - 1 small brown or red onion
- Garlic - 1-2 cloves freshly crushed
- Lemon Juice - freshly squeezed juice of one small lemon
- Salt & Pepper - freshly ground black pepper and salt to taste
Instructions
- With a sharp, serrated knife cut the tomatoes in half from top to bottom. Remove the green core and then with a dessert spoon scoop out the seeds leaving you with hollowed halves.
- Remove the stem, core and seeds of the green pepper. Then roughly chop into pieces approximately one-inch sized cubes.
- Peel and dice one small onion. Peel and crush garlic with a garlic press.
- Place the halved tomatoes, cubed pepper, diced onion and garlic into the food processor fitted with a chopping blade in the bottom. Add the juice of one small lemon, freshly ground black pepper and salt to taste.
- PULSE the food processor in short bursts and check after each one until desired texture is achieved. Be sure to do this part carefully or you will make soup rather than salsa. If you do not have a food processor rather than leaving the vegetables large simply dice them small and place in a bowl. Add the lemon juice, garlic, freshly ground black pepper and salt to the diced vegetables and stir carefully with a spoon until everything is combined well and the flavours have mixed together.
- If you accidently over pulse your salsa and find it's too watery simply drain the excess juices off with a sieve before placing in the serving dish. If you keep the salsa in the fridge, you may find excess juice gathers at the bottom then also in which case you can simply drain in the same way before use.
- Serve with your favourite corn chips as a delicious snack, light lunch or party nibble.
Notes
Fresh salsa can be stored in a sealed glass container/jar in the fridge for up to three days. Should excess liquid gather in the bottom simply drain before serving.
