Mexican tomato salsa
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Serves:     people
Notes from Anna

A refreshing salsa packed with antioxidant micronutrients and fibre. Use it on grilled meats or serve it as an appetiser on lightly toasted ciabatta or sourdough. Serve it with our mushroom tacos for an authentic Mexican fiesta.



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  1. Wash the tomatoes, cut into quarters and remove the seeds. Cut each quarter into strips and dice.
  2. Wash the coriander and chop the leaves. Peel and finely chop the onion. Wash, deseed and finely chop the jalapeno chillies.
  3. JUICE Juice the lime.
  4. Combine all the chopped ingredients in a bowl. Mix the lime juice with the olive oil and sugar and season with a little salt and plenty of freshly ground black pepper. Drizzle over the salsa.
  5. Cover the bowl with cling film and chill for at least 20 minutes before eating.

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