In a saucepan, heat the oil and sauté the peppers, onion, cumin, paprika and ground coriander for 2 minutes over high heat. Add the garlic and cook for 1 minute while stirring. Add the lime juice, tomato paste, sugar and tomatoes. Season with salt and pepper. Simmer for 5 minutes over medium heat.
Add the cilantro. Refrigerate for at least half a day before serving. To preserve, freeze or sterilize the salsa jars for 20 minutes in boiling water. Serve with nachos and other Mexican dishes.
Off-season, you can prepare this salsa with canned plum tomatoes (about 1 can of 540 ml/19 oz), but you will have to decrease the amount of salt you add because canned tomatoes are seasoned. However, this salsa is better with fresh tomatoes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.