Name: Traditional Mexican Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 625 ml (2 1/2 cups)
Ingredients: 2 tbsp (30 ml) olive oil; 1/2 to 1 jalapeño pepper, seeded and finely chopped; 1 small red bell pepper, seeded and diced; 1 small red onion, diced; 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 1/2 tsp ground coriander; 2 garlic cloves, finely chopped; 1 lime, the juice only; 2 tbsp (30 ml) tomato paste; 1 teaspoon (5 ml) sugar; 2 cups (340 g) plum tomatoes, peeled, seeded and roughly chopped (about 5 tomatoes) (see note); 1/4 cup (10 g) fresh cilantro, finely chopped

Ingredients

2 tbsp (30 ml) olive oil
1/2 to 1 jalapeño pepper, seeded and finely chopped
1 small red bell pepper, seeded and diced
1 small red onion, diced
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground coriander
2 garlic cloves, finely chopped
1 lime, the juice only
2 tbsp (30 ml) tomato paste
1 teaspoon (5 ml) sugar
2 cups (340 g) plum tomatoes, peeled, seeded and roughly chopped (about 5 tomatoes) (see note)
1/4 cup (10 g) fresh cilantro, finely chopped

Preparation

In a pot over high heat, soften the jalapeño pepper with the red bell pepper, onion, cumin, paprika and ground coriander for 2 minutes. Add the garlic and cook for 1 minute while stirring. Add the tomatoes, lime juice and tomato paste. Season with salt and pepper. Simmer for 5 minutes over medium heat. Add the cilantro and mix well.
Transfer to a bowl and let cool Cover and refrigerate for 6 hours. Serve with nachos and other Mexican dishes, if desired.

Note from Ricardo

When tomatoes are not in season, you can prepare this salsa with canned plum tomatoes (about 1 can of 19 oz/540 ml), but you will have to decrease the amount of salt you add to the salsa because canned tomatoes are salted. This salsa is better when made with fresh tomatoes.

Traditional Mexican Salsa

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note