Pour the bulgur into a deep container and pour hot water over it (the water level needs to be 1 finger width above the bulgur), leave it aside.
Heat oil in a pan, put the onion and finely chopped pepper, braise until transparent (be careful not to braise too much and have them turn a brown color), then add the salsa and fry another 5-6 min.
Pour the resulting mixture into the now-swollen bulgur (it needs to absorb all of the water), stir well and salt to taste, cap with a lid and leave it to cool for 30 min. Chop the parsley and squeeze the lemon juice over it. A very light and pleasant salad for any season.
Notes: In most cases, Turkish women prepare it with fresh tomatoes instead of salsa and put in everything raw but personally I prefer it as described above. You can try both versions!