This Homemade Bell Pepper Salsa is filled with fresh ingredients bursting with authentic flavor. Throw everything into a blender and have on the table in 10 minutes or less! Plus it is also raw vegan and gluten-free.
Further Food Nutritionist Commentary:
By Camryn Goldstein
Homemade Bell Pepper Salsa (Raw Vegan, Gluten Free)
2 large tomatoes of your choice, roughly chopped (roma, green zebra, cherry, beefsteak, or heirloom tomatoes)
1 small sweet bell pepper of your choice, roughly chopped and seeds removed (red, yellow, or orange sweet pepper)
1/2 cup red onion, minced
3 garlic cloves, minced
1 cup cilantro, roughly chopped
1 medium lime, juiced
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon ground cayenne pepper, optional
Sea salt & pepper, to taste
- Add all ingredients to a food processor or blender and pulse until desired consistency is reached.
- Pulse more for a smoother texture and less for a more chunky salsa.
- Store any extras in the fridge for up to 5 days.
Per Serving: Calories: 24; Total Fat: 0 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 5 mg; Potassium: 159 mg; Carbohydrate: 5 g; Fiber: 2 g; Sugar: 2 g; Protein: 1 g
Vitamin C: 43%; Vitamin A: 55%; Iron: 2%; Calcium: 10%
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