Mexican Salsa

Mexican Salsa

Zesty colourful and perfect with nacho chips or grilled meats

Serves 4

Prep Time 10 minutes

Cook Time Zero minutes

Ingredients

• 500 g Roma tomatoes cut into small cubes
• 1 lime freshly squeezed or half to taste
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 garlic clove minced
• Half small jalapeno deseeded and finely sliced
• Quarter red onion finely sliced
• Half cup coriander roughly chopped
• Half teaspoon granulated sugar
• 1 can crushed tomatoes
• Half teaspoon ground cumin
• Half teaspoon chili powder optional

Method

1. Chop the tomatoes jalapeno red onion and coriander then add them to a mixing bowl.
2. Add the lime juice salt pepper garlic sugar crushed tomatoes cumin and optional chili powder.
3. Stir well until everything is fully combined.
4. Serve with nacho chips or enjoy as a fresh dip.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Use very ripe tomatoes for the best flavour.
• Add extra lime juice for a brighter taste.
• For more heat include some jalapeno seeds.

Storage

Best eaten fresh. Store in the fridge for up to one day. Stir before serving as it will release liquid.