Tomato & Bell Pepper Salsa

I love bell pepper not alone for their beautiful color and look. But also the nutrition associated with them. So every week when I go to the farmers market I can't resist myself from buying these beauties. I add them in every thing literally. Soup, stir fry, salads, to rice and quinoa dishes. The options are endless. I still had few left and when I had to prepare something to go along with Almond flour mock chips along with guacamole, I quickly whipped this up. They are low in carb and super delicious. Perfect with some crunchy snacks. Very easy to make and involves no cooking, do try them out and let me know how you like it.



Preparation Time - 10 Minutes

Cooking Time - Nil

Serves - 4 to 6





Ingredients



Tomato - 2

Green, Red, Yellow and Orange Bell pepper - 1/4 of each ( Cut into cubes and keep)

Chopped onions - 1/4 Cup

Chopped Cilantro - 1/4 Cup

Salt - 1/2 Tsp or to taste

Fresh Parsley - 1/2 Tsp (optional)

Lime juice - 1 tsp or to taste (you can also add vinegar)

Jalapeno - 1

Olive Oil - 1 Tbsp



Method



1) Place the bell pepper, onions, cilantro, jalapeno in a food processor and run it for a few seconds so that the ingredients look coarsely chopped.



2)  Cut the tomatoes into halves and remove the seeds and cut them into 4 pieces each half.



3) Now add the tomato pieces, olive oil, parsley, salt and pulse briefly for few seconds to get a chunky texture. Do not run the processor more than few seconds, other wise you will only get a puree and not salsa.



4) Add some freshly ground pepper and lime juice or vinegar and mix thoroughly and refrigerate for few hours and serve.

Event Participation



1) This goes to Smita's AWED - Mexican an event started by DK.

Posted in: condiments, diabetic friendly condiments, gluten free condiments, how to make tomato salsa, low carb dips, tomato recipes