Tricolor Bell Pepper Salsa Recipe

Name: Tricolor Bell Pepper Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 25 g Parsley; 2.5 Kg Austin Whole Peeled Tomato; 250 g Organically Grown Green Capsicum; 125 g Red Bell Pepper; 125 g Yellow Bell Pepper; 500 ml Bertolli Extra Virgin Olive Oil; 250 ml Dabur Hommade Lemon Juice (Bottle); 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Mexican cuisine · 150 calories

About this recipe

A vibrant and refreshing no-cook salsa featuring bell peppers, tomatoes, and a hint of lime. Perfect for a light dinner or as a dip with tortilla chips, tailored for Jain dietary preferences.

Ingredients

25 g Parsley
2.5 Kg Austin Whole Peeled Tomato
250 g Organically Grown Green Capsicum
125 g Red Bell Pepper
125 g Yellow Bell Pepper
500 ml Bertolli Extra Virgin Olive Oil
250 ml Dabur Hommade Lemon Juice (Bottle)
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Finely chop the green capsicum, green bell pepper, red bell pepper, yellow bell pepper, and fresh tomatoes. Combine them in a large mixing bowl.
2. Add the lemon juice and olive oil to the bowl. Mix well to coat the vegetables evenly.
3. Finely chop the parsley and add it to the mixture. Sprinkle in salt and pepper to taste.
4. Stir the mixture thoroughly to ensure all ingredients are well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve the chilled salsa with your favorite corn tortilla chips or as a topping for Jain-friendly dishes.