Tangy Spanish salsa

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PREP TIME

15 min

Makes

3 cups (750 mL)

Ingredients

  • 1 small green bell pepper
  • 1 large tomato
  • 1/4 small red onion
  • 2 garlic cloves
  • 2 tbsp capers , drained
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp olive oil
  • 1/2 tsp salt

Instructions

  • Core and seed pepper. Chop into 1/3-inch (1-cm) pieces. Chop tomato the same size. Finely chop onion and mince garlic. Place all in a medium-size bowl. Stir in capers, lime juice, oil and salt until evenly mixed. Salsa will keep well, covered and refrigerated, up to 1 day. Best served at room temperature. Also great with grilled chicken or fish.

Nutrition (per serving)

  • Calories
  • 15,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 0.8 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 140 mg.

This is a great topping for The Burger of Seville. Or spoon onto toasted garlic bread or toss in a salad for extra zest.

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