Confetti Pepper Salsa with Homemade Tortilla Chips


  • Makes36 to 36 servings
Confetti Pepper Salsa with Homemade Tortilla Chips

Sweet peppers make the perfect base for this colourful salsa. Chop peppers small so you can easily scoop it up.


  • 2 cups finely chopped sweet peppers, about 2 small, preferably a mix of colours

  • 1 small plum tomato, finely chopped

  • 1 tbsp olive oil

  • 1/8 tsp salt

  • pinch ground black pepper

  • 2 tsp lemon juice

  • 6 small whole wheat tortillas

  • 4 tsp vegetable oil

  • 1/4 tsp salt


  • In a medium bowl, stir peppers and tomato with oil, salt, pepper and lemon juice. Let stand, allowing flavours to blend. If made ahead, salsa will keep well, covered and refrigerated, up to 1 day.

  • Arrange racks at top and bottom thirds of oven; preheat to 400ºF (200ºC). Cut each tortilla into 6 wedges. Generously brush or spray with oil. Set on 2 baking sheets; sprinkle with salt. Bake until lightly golden around edges, 5-7 minutes (switch bottom- and top-rack sheets halfway through baking).

  • Let cool before serving with salsa.

Nutrition (per serving)

Fibre 6g.

This article was originally published on Aug 01, 2011

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.