Pepper Salsa with Tortilla Chips recipe
A fresh, crunchy salsa with sweet peppers, sharp onion and lime. Brilliant as a snack, starter or party bowl with crisp tortilla chips.
15 min · Easy · Mexican Jump to method
Ingredients
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 1 small Red Onion
- 1 Lime
- small handful Coriander
- 1 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
- to serve Tortilla Chips
| Nutrition | Per serving |
|---|---|
| Calories | 195 kcal |
| Protein | 3.1 g |
| Carbohydrates | 27.8 g |
| Fat | 8.1 g |
| Saturated fat | 1.2 g |
| Fibre | 4.6 g |
| Sugar | 10.2 g |
| Sodium | 180 mg |
Why this works
A light, vegetable-rich salsa with a modest calorie load, but the tortilla chips and added salt can quickly increase energy and sodium.
Vitamin C. Red, yellow and orange peppers plus lime provide a strong source of vitamin C, supporting immune function and collagen formation.
Fibre and antioxidants. Peppers and red onion contribute fibre and protective plant compounds, which support digestive health and overall diet quality.
Sodium concern. Salt added to taste and tortilla chips can raise sodium, so portion control matters if watching blood pressure.
Method
- Finely dice the peppers and red onion.
- Finely chop the coriander and mix with the vegetables in a bowl.
- Add lime juice, olive oil, salt and black pepper, then stir well.
- Leave for 5 minutes to let the flavours mingle.
- Serve with tortilla chips.
Prefer the classic version? Honeydew Melon Salsa
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