Roasted Red Pepper and Tomato Salsa
A vibrant, no-cook salsa that comes together in minutes, perfect for dipping or spooning over tacos.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings8
This fresh and tangy salsa is a breeze to make, using roasted red peppers from a jar for convenience and cherry tomatoes for a burst of sweetness. The addition of a green chilli gives it a gentle kick, while a slice of bread helps create a wonderfully rustic texture.
Perfect for summer gatherings or as a quick, healthy snack, this salsa can be made ahead and chilled until you're ready to serve. It's a versatile condiment that pairs beautifully with tortilla chips, grilled meats, or as a topping for nachos.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the quartered cherry tomatoes, chopped garlic, deseeded and chopped green chilli, roasted red peppers, torn bread, red wine vinegar, and a pinch of salt and pepper into a food processor.
- Pulse the mixture a few times until you get a rough purée — it should still have some texture.
- Transfer the salsa to a small bowl and cover tightly with cling film.
- Chill in the refrigerator until ready to serve.
💡 Tips
- For a smokier flavor, you can use fire-roasted tomatoes instead of cherry tomatoes.
- This salsa keeps well in the fridge for up to 3 days.
- Adjust the amount of chilli to suit your heat preference.
Inspired by a recipe from BBC Good Food