Green Pepper Salsa
I’ve got to say, homemade fresh green pepper salsa is so much better than the jarred stuff—and it’s ridiculously easy to whip up! I love making a big batch to keep in the fridge, and the best part? It’s packed with veggies, so you’re sneaking in a few of your five-a-day with every scoop!
Here’s how you can make your own: grab a roasting tin and toss in two large green peppers, six plump and juicy vine tomatoes, and a couple of chillies. Pop it all in the oven for about 30–45 minutes until those veggies get perfectly charred and smoky.
Once they’ve cooled down, deseed the peppers, then give everything a quick blitz in the blender with some fresh lime juice, coriander, and a pinch of salt. That’s it! You’ll have a super fresh, flavor-packed green pepper salsa ready to go. Perfect for chips, tacos, or pretty much anything!
HOMEMADE GREEN PEPPER SALSA RECIPE
- Serves 6 (as a dip)
- Prep Time - 5 minutes
- Cook Time - 45 minutes
- Total Time - around 1 hour
GREEN PEPPER SALSA INGREDIENTS
- Green bell peppers
- Vine tomatoes
- Chillies (whatever heat level you like)
- Chopped coriander (cilantro)
- Lime juice
- Sea salt to taste
HOW TO MAKE GREEN PEPPER SALSA
- Heat the oven to 200C - and place the peppers, chillies and tomatoes into a roasting tin, whole, don't chop anything.
- Put it in the oven to cook for around 30 - 45 minutes - until the veggies start to char, then remove from the oven and leave to cool.
- Once cool, deseed the peppers then scrape all the veggies into the blender - and pulse to a lumpy texture, stir in the lime juice and chopped fresh cilantro, adding sea salt to taste.
RECIPE TIPS AND INGREDIENT SWAPS
- Use any colour peppers you have.
- Go Indian - and use lemon juice, fresh coriander and crushed fenugreek seeds to flavour the salsa.
- Throw an aubergine into the mix.
- Add a little extra spice! - stir through some chopped jalapeños
Get more picnic ideas here
HOW TO SERVE GREEN PEPPER SALSA
This green bell pepper salsa is totally delicious with cheesy nachos are blue tortilla chips, perfect for topping burritos and fajitas, adding a dollop to your burger, or drizzling over scrambled eggs on toast—so many tasty ways to enjoy it!
Need some new packed lunch ideas? We’ve lots of delicious recipes here!
LOVE TO DIP? TRY THESE!
- Red pepper hummus - delicious with salad crudités or spread onto crusty bread.
- Beetroot hummus - perfect with charcoal crackers and breadsticks
- Pesto pea dip - yummy with potato wedges and a fish finger sandwich!
Get loads more easy dinner recipes here
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Get more delicious dips recipes here
Green pepper salsa
Delicious zingysalsa that perfect for summer.
Ingredients
- 2 large green peppers
- 6 big juicy vine tomatoes
- 2 chillies (whatever heat level you like)
- handful of chopped coriander
- juice of a lime
- sea salt to taste
Instructions
- Heat the oven to 200C and place the peppers, chillies and tomatoes into a roasting tin, whole, don't chop anything.
- Put it in the oven to cook for around 30 - 45 minutes until the veggies start to char, then remove from the oven and leave to cool.
- Once cool, deseed the peppers then scrape all the veggies into the blender and pulse to a lumpy texture, stir in the lime juice and chopped coriander, adding sea salt to taste.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 120mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
