Bell Pepper Salsa
Yield
1 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
coarsely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 1 | small |
scallions, spring or green onions
coarsely chopped |
|
| 3 | each |
tomatoes
plum, quartered |
|
| 3 | tablespoons |
lime juice
fresh, or to taste |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
coarsely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 1 | small |
scallions, spring or green onions
coarsely chopped |
|
| 3 | each |
tomatoes
plum, quartered |
|
| 45 | ml |
lime juice
fresh, or to taste |
|
| 15 | ml |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
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.
