Traditional Mexican Salsa
Traditional Mexican Salsa
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Traditional Mexican Salsa

15 MIN
625 ml (2 1/2 cups)
Choix sain



  1. 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.
  2. 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.


  1. Has this recipe been tested for safe water bath canning? It is not very clear by the description if it is. If it has been tested, what organization tested it?

  2. Doubled this for a party and left out the tomato paste as I didn't have any - turned out great!

  3. Tried this. Better than any store bought salsa. Fished, clean taste. Will be making this up in a large batch with my home grown tomatoes.Didn't need the tomato past. My home grown had lots of flavour. This is a definite keeper ad a recipe.

  4. Love it!

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