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Roasted tomato bell pepper salsa
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3.2 from 5 votes

Roasted Tomato Bell Pepper Salsa

Roasted Tomato Bell Pepper Salsa
Prep Time25 mins
Total Time25 mins
Course: Chutney /Dips, Side Dish
Cuisine: Mexican
Keyword: Mexican, nachos, roasted tomato, tomato salsa
Calories: 91kcal
Author: anjanaskc


  • 4 Tomatoes / Tamatar
  • 1 Bell Peppers / Capsicum / Shimla Mirch medium sized
  • 1 slice of Pineapple / Annanas (optional)
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 2.5 tsp Olive Oil / Zeitoun Ka Tel
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1 tsp Chilli Flakes / Kuti Lal Mirch


  • Roast tomatoes and bell peppers directly on open flame or broil in an oven.
  • Grill till they are charred all over.
  • Peel tomato and capsicum and chop into pieces
  • Now add the pieces in the mixer jar with fresh coriander,sliced pineapple and chopped green chili.
  • Grind every thing coarsely(don't make puree )
  • Take out in a bowl and add salt,lemon juice and olive oil.
  • Serve roasted tomato bell pepper salsa chilled with Nachos


Can use either fresh or tinned pineapple
left over roasted tomato bell pepper salsa can be refrigerated for a day


Calories: 91kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 22mg | Potassium: 536mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3800IU | Vitamin C: 114.7mg | Calcium: 20mg | Iron: 0.5mg