Traditional Mexican Salsa

Traditional Mexican Salsa

  • Preparation 15 min
  • Cooking 8 min
  • Makes 625 ml (2 1/2 cups)
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-free
  • Vegan
  • Vegetarian
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Ingredients

    • 2 tablespoons (30 ml) olive oil
    • 1/2 to 1 jalapeño pepper, seeded and finely chopped
    • 1/2 red bell pepper, diced
    • 1/2 red onion, diced
    • 1/2 teaspoon (2.5 ml) ground cumin
    • 1/2 teaspoon (2.5 ml) paprika
    • 1/2 teaspoon (2.5 ml) ground coriander
    • 2 cloves garlic, finely chopped
    • The juice of 1 lime
    • 2 tablespoons (30 ml) tomato paste
    • 1 teaspoon (5 ml) sugar
    • 2 cups (500 ml) fresh plum tomatoes, peeled, seeded and chopped (about 5)
    • Salt and pepper
    • 1/4 cup (60 ml) chopped cilantro

Preparation

Note from Ricardo

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.

Personal Note