Fresh Tomato Salsa with Bell Pepper

Recipe adapted from A Platter of Figs and Other Recipes, by David Tanis


2 lbs. firm, ripe tomatoes, any variety, in 1/4 inch dice 1 large onion, finely diced

1 or 2 serrano chiles, finely chopped

1 or 2 bell peppers, in 1/4 in dice

salt and pepper

1 small bunch parsley, leaves and tender stems chopped 1 small bunch cilantro, leaves and tender stems chopped


Put the tomatoes, onion and both kinds of peppers in a bowl. Season with salt and pepper. Add the parsley and cilantro and mix well. Taste and adjust the seasoning. Great on chips, fish, or chicken!

meal or course
appetizer, brunch, buffet, dinner, first course, hors d'oeuvre, lunch, side, snack, vegetable dish
recipe type
quick + easy