Total cooking time:
Remove the stem of the pepper and deseed it, then slice it. Peel the garlic and roughly chop it. Wash the wild garlic and parsley, roughly chop it and place in a blender together with the tomatoes and other ingredients, then mix on low power. Increase the blender's speed if you want a finer salsa.
Leave the salsa to settle/draw in the fridge for 30 minutes, then serve this Mexican dip with crisps, nachos, tortillas, bread or anything else!