Sides · American

Smoky Tomato and Pepper Salsa

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 7, 2026

This quick salsa comes together in a food processor in about five minutes, with sweet cherry tomatoes, red pepper, and a hit of smoky paprika. It is fresh, tangy, and just the thing to spoon over grilled meat, tacos, or a bowl of chips.

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Smoky Tomato and Pepper Salsa

Why you'll love this

  • Ready in about 10 minutes with no cooking.
  • Smoky paprika gives it a flavor most fresh salsas miss.
  • Great on tacos, grilled chicken, fish, or just with chips.
  • Naturally vegan and gluten free.

EveryDayMeal recipe

Smoky Tomato and Pepper Salsa

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 1 red onion, small
  • 1 small bunch fresh cilantro
  • about 1 cup (4 oz) cherry tomatoes
  • 1/2 red bell pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons paprika
  • pinch granulated sugar
  • to taste salt and pepper

Equipment

  • Food processor
  • Serving bowl
  • Cutting board
  • Chef's knife

Instructions

  1. Roughly chop the red onion, red bell pepper, and cherry tomatoes so they fit easily in the food processor, and give the cilantro a quick rinse.
  2. Add the onion, cilantro, tomatoes, red pepper, olive oil, red wine vinegar, and paprika to the food processor.
  3. Pulse in short bursts until everything is chopped but still has some texture, about 8 to 10 pulses, so the salsa stays chunky rather than turning into a puree.
  4. Pour into a serving bowl, then stir in a pinch of sugar to balance the acid and season with salt and pepper to taste. Let it sit 10 minutes so the flavors come together.

Tips from the kitchen

  • Pulse, do not blend, so you keep a little crunch and the salsa does not go watery.
  • Let the salsa rest for at least 10 minutes before serving to let the paprika and vinegar mellow.
  • Taste before serving and adjust the sugar and salt, ripe tomatoes need less sugar.

Estimated nutrition per serving: 110 cal · 1g protein · 5g carbs · 10g fat

Make it your own

  • Swap in smoked paprika for an even deeper, barbecue-style flavor.
  • Add half a jalapeno or a pinch of cayenne if you want heat.
  • Use lime juice in place of red wine vinegar for a brighter, Tex-Mex twist.

Storing & make-ahead

Store in an airtight container in the fridge for up to 3 days. Give it a stir before serving, as some liquid may settle at the bottom.

Good to know

Can I make this without a food processor?
Yes, just finely chop everything by hand and stir it together in a bowl. It will be a little more rustic but just as tasty.
Why is my salsa watery?
Overprocessing breaks down the tomatoes. Use short pulses and stop while it still has texture, and drain off excess liquid if needed.
Can I make it ahead?
Absolutely. It actually tastes better after an hour in the fridge, and it keeps well for a couple of days.
What can I serve it with?
Tortilla chips, grilled chicken or fish, tacos, eggs, or spooned over grain bowls.

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