Chunky Tomato & Bell Pepper Salsa {With Tortilla Chips}

Coming home from the gym last night, I really had a craving for some nachos and salsa. It was already pretty late, and I was tired, so I didn’t want to go to the store… I looked in my fridge and cupboard, and realized that I had just the right ingredients to make my OWN salsa and tortilla chips! {Yay!} For the tortilla chips, it’s really simple… The star of this entry is the salsa, however I will also include the method for the quick and easy tortilla chips. This recipe makes a decent sized bowl of salsa, and would probably serve 4 people. Half of the salsa did well for both Joe and myself… Enjoy! 🙂

Chunky Tomato & Bell Pepper Salsa


  • 3/4 – 1 cup finely chopped tomatoes
  • 1 orange bell pepper, finely chopped
  • 1/2 red onion, diced
  • 2 green onions, finely diced
  • 2 cloves of garlic, minced
  • juice of 1/2 a lime
  • 1 tbsp extra virgin olive oil
  • dash each of: cayenne pepper, roasted red pepper flakes, salt, pepper, chilli powder {all of these seasonings are to taste depending on just how spicy you want your salsa!}


  • Mix all vegetables in a large bowl.
  • Add all spices to the vegetables.
  • Drizzle with extra virgin olive oil and lime juice, and stir.
  • Serve alongside some tortilla chips, and enjoy! 🙂


Here is the method for the tortilla chips. They’re not “made from scratch”, but instead this is just a method to turn your soft tortilla wraps into tasty nacho chips. For mine, I used whole grain tortilla wraps. 🙂

Simple Tortilla Chips


  • 2 small sized tortilla wraps {each wrap yields 8 regular sized chips)
  • extra virgin olive oil
  • cooking spray or parchment paper
  • salt, pepper, or seasoning of your choice


  • Pre heat your oven to 325 F.
  • Lightly spray a cookie sheet with cooking spray, or line with parchment paper.
  • Cut each tortilla in half, then into quarters, then into eighths.
  • Place the cut tortillas on the prepared cookie sheet, being sure that none of them overlap.
  • Brush a light layer of extra virgin olive oil over each tortilla slice.
  • Sprinkle with your desired seasoning. {I used garlic powder for some, and salt for others.}
  • Bake for 15-20 minutes. Check the tortillas at 10 minutes to ensure they have not gotten too dark. They are ready when crisped and turning a light golden brown on the edges.
  • Serve with salsa, or any dip you like! 🙂
Nikki's Chunky Salsa and Tortilla Chips! Mmmmmm :)

Nikki's Chunky Salsa and Tortilla Chips! Mmmmmm 🙂


3 comments on “Chunky Tomato & Bell Pepper Salsa {With Tortilla Chips}

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