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Rainbow Salsa

A medley of fresh ingredients that combine to become the perfect dip for chips or topping for Southwestern and Mexican recipes; try it in our Spicy Garden Guacamole too!

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 1x
Print Recipe


Blended ingredients

  • 1 cup tomato, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup cilantro, fresh, chopped
  • 1 tsp garlic, fresh, minced
  • Jalapeno, chopped (optional for spice)


  • 3 cups tomato, diced small
  • 1/2 cup bell pepper, diced small
  • 1/4 cup onion, diced small
  • 1/4 cup cilantro, fresh, chopped
  • 2 tbsp green onions, sliced small
  • 2 tbsp lime juice, freshly squeezed
  • 1/4 tsp lime zest
  • Black pepper, freshly ground, to taste
  • Salt, to taste (optional)


  1. Combine blended ingredients in a food processor, mix until smooth and transfer to a bowl.
  2. Add diced tomatoes, bell pepper and onion into the bowl and mix. Fold in remaining cilantro, green onions, lime juice and zest. Add black pepper and salt (if using) to taste and let salsa set for one hour before serving.

Notes: Strain the salsa to the desired consistency and use the excess liquids for a marinade. To add levels of spice, blend in a whole jalapeño or habañero pepper. For extra color, add in purple, green and yellow bell peppers.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.