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  • Kathi

Vegan Salsa Dip

Nachos without salsa? Unimaginable! I'll show an easy way to make the spicy dip yourself.

Vegan Salsa Dip

I love salsa! This incomparable combination of fruity-sweet tomato and bell pepper, hot chili and the acidity of vinegar and lime just celebrates a little taste party in my mouth every time. Unfortunately, store-bought products often contain a lot of sugar and other things you don't necessarily want in your food. So today we have a simple recipe that gives you an easy way to make the fiery dip yourself.

All you need is some vegetables, chilies, a little acid and some spices. So get on the stove and bring some fire into your daily life!

For one jar you will need:

  • 1 bell bell pepper, green

  • 1 bell bell pepper, red

  • 1 can (400g) of chopped tomatoes

  • 2 tbsp. dark balsamic vinegar

  • 1 - 2 chili peppers (depending on the desired spiciness)

  • 1/2 tbsp. sugar

  • 1 onion

  • 2 cloves garlic

  • 1 tsp. smoked paprika powder

  • 1 tbsp. oil

  • a few squirts of lime juice

  • salt, pepper


  1. Wash the red and green bell peppers, remove the core and finely dice them.

  2. Wash the chili pepper(s), cut them in half, remove the seeds and chop the chili pepper(s) very finely.

  3. Peel the onion and garlic and chop them also very finely.

  4. Heat the oil in a frying pan and sauté the onions, garlic and chili until the onions are translucent.

  5. Add both types of bell pepper and fry them for about 5 minutes.

  6. Sprinkle the sugar on top and let it caramelize briefly.

  7. Then deglaze everything with the balsamic vinegar and add the chopped tomatoes.

  8. tomatoes. Chop them a bit more with a spatula if necessary.

  9. Season with salt, pepper and smoked paprika.

  10. Let the salsa simmer with the lid closed for about 30 minutes.

  11. Add the lime juice and season again with salt and pepper.


Tip: The salsa not only tastes good with nachos, but also makes a great side dish to delicious quesadillas!

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