Makes 1 cup
Active Time: 10 minutes
Total Time: 10 minutes
Sometimes you need a fresh salsa recipe, even in the colder winter months when tomatoes aren't at their freshest. This one uses bell peppers rather than tomatoes and is really delicious any time of year.
1 medium red bell pepper
1 green onion
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon agave syrup
¼ teaspoon finely grated garlic
⅛ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon smoked paprika
1/16 teaspoon ground chipotle
Remove the seeds from the red bell pepper and cut into ¼-inch dice.
Thinly slice the white and light green portion of the green onion and coarsely chop the darker green portion.
In a medium bowl, whisk together the remaining ingredients. Stir in the pepper and green onion.