Bell Pepper Salsa (Tomato Free)
Fresh and light, this bell pepper salsa is perfect for summer BBQs and picnics. It's a fun no tomato salsa that's full of flavor and takes just 10 minutes to prepare.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Party food, Salad, Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 26kcal
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- ½ cup English cucumber diced
- ¼ cup onion diced
- ¼ cup green apple diced
- 2 teaspoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 garlic clove minced or finely diced
- ¼ cup cilantro (coriander), finely diced
- pinch salt
- pinch black pepper optional
Add the olive oil, apple cider vinegar, garlic, salt and black pepper (if using) to a small bowl. Whisk or stir to combine.
Dice all the vegetables and herbs, then add to your serving bowl. Drizzle over the olive oil dressing and stir to mix through the salsa.
- Dice the bell peppers, apple, cucumber and onion into roughly the same size pieces.
- I suggest dicing the apple just before serving as it can brown quickly.
- Adjust with more garlic or cilantro to preference.
- Nutritional information is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
- garlic and apple cider vinegar, which score 1.
- you may prefer to use white onion that scores 0.
- coriander scores 0, but with a ? as a liberator and a note, 'only small amounts are well tolerated'.
- black pepper, which scores 2.
Calories: 26kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 40mg | Calcium: 7mg | Iron: 0.2mg