If there’s something that I can’t seem to get enough of during summer, it would be tomatoes. Especially during a hot summer day a big bowl of salad with lots of tomatoes is all I need. This delicious recipe for a chunky tomato red pepper salsa is one that I always fall back on. After eating it so many times I’m still not bored with this recipe. If you’re a salsa lover this recipe is a must try!
A good salsa recipe to snack on is a must for me during hot summer days. I love hummus and many other dips, but on a hot day nothing beats this cooling chunky tomato red pepper salsa recipe.
If you’ve ever been to a Mexican restaurant, you might have tried a salsa dip. They often call it ”Salsa Fresca” or ”Pico de Gallo”. This is a milder (less spicy) version of the traditional salsa recipe. The ”Fresca” version is what we are going for today. You can spice things up a bit more if you want to by adding more of the jalapeño pepper if you wish. For this recipe I used a red bell pepper (the long pointed one). These are a bit sweet and this balances the spicy taste a bit.
There are many variations possible
✓ Make this salsa more spicy by adding more jalapeño pepper
✓ This salsa recipe can be made as chunky as you want it to be. An idea is to blend half of the salsa and keep the other half chunky
✓ Serve it like I do: chunky (not blended)
✓ Whip up a cold dip by blending all the ingredients up in a blender (let it sit in the fridge for about an hour to cool off).
How to enjoy this salsa recipe?
✓ This recipe makes a perfect snack (specially on a cracker)
✓ It makes a great side dish (great for a vegan BBQ)
✓ Make a cold soup by blending the ingredients and by adding some some diced vegetables to it. Adjust the seasonings if needed. I like to add cucumber, avocado and celery and serve it with some cooked brown rice
✓ Add some beans and process to make a thicker and more filling dip
If you’re going to make this chunky salsa recipe, let me know in the comment section and don’t forget to tag a photo #thegreencreator on Instagram.
Chunky Tomato Red Pepper Salsa
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 6 cups or 2 big bowls 1x
- Category: salsa, side, dip, snack, salad, soup
- Cuisine: vegan, vegatarian, plant-based
A delicious chunky oil-free salsa recipe that is easy to make and very versatile.
- 7 medium tomatoes
- 1 red bell pepper (the long pointed one)
- 1 small diced red onion
- 1 green jalapeño pepper
- ½ cup fresh cilantro
- 1–2 garlic cloves
- juice of 1 lime
- ½ tsp pepper
- ½ tsp cumin
- optional: 1 tsp salt
- Finely dice the tomatoes, red bell pepper, red onion, jalapeño pepper, garlic and cilantro. Combine in a large bowl and add lime juice and seasonings.
- Alternatively, process all ingredients in a food processor for 30 seconds.
- Store in the refrigerator in an airtight container for up to 1 week.
Remove the seeds for a more mild flavor. I personally remove the seeds.