Tricolor Bell Pepper Salsa Recipe

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

• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1kg 1kg Green Pepper
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 piece Yellow Bell Pepper
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Picard Chopped Flat Parsley
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Tata Salt

Instructions

1. 1. Finely chop the scallions, green bell pepper, red bell pepper, yellow bell pepper, and fresh tomatoes. Combine them in a large mixing bowl.
2. 2. Add the lime juice and olive oil to the bowl. Mix well to coat the vegetables evenly.
3. 3. Finely chop the parsley and add it to the mixture. Sprinkle in salt and pepper to taste.
4. 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. 5. Serve the chilled salsa with your favorite corn tortilla chips or as a topping for Jain-friendly dishes.