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Tomato Fruit Salsa with bell pepper chips

Active Time: 25 minutes

Makes 6 servings / about 2 cups

fruit salsa.JPG


  • 1 1/2 cups diced tomatoes (from about 3 heirloom tomatoes)
  • 1 large mango, pitted and diced
  • ¼ cup diced red onion
  • 1/3 cup minced cilantro
  • 1 jalapeno, seeds removed, diced
  • 1-2 tablespoons lime juice, from 1 small lime
  • ¼ teaspoons fine sea salt
  • 3 large bell peppers


  1. Combine all ingredients except bell peppers in a medium bowl and gently toss to combine.
  2. Slice the tops off of each bell pepper and remove the core and seeds. Slice each pepper in half and then cut each half into medium sized “chips”.
  3. Store in an airtight container in the fridge.
  4. To serve, enjoy about 1/3 cup with bell pepper chips (about 4 chips per serving).