Home > Recipes > Mexican salsa
  • 2.5 serves of vegetables per 
  • serving
Share recipe:


1 tbsp olive oil
1 medium red onion, diced
1 garlic clove, finely minced
1 small green capsicum, deseeded & finely diced
10 coriander stalks, finely chopped
4 large tomatoes, chopped
½ tsp salt

Savvy swaps

You can swap:

Green capsicum
Any coloured capsicum
Fresh tomatoes
2 cans of tomatoes



Step 1
Heat the olive oil in a large frypan over medium heat.

Step 2
Add the onion, garlic and capsicum and fry until the onion is translucent.

Step 3
Add the coriander and the tomatoes. Bring to the boil, reduce to low and simmer covered for 5 minutes.

Step 4
Uncover and simmer for another 10 minutes.

Step 5
Using a potato masher, mash to form a lovely salsa consistency. Remove from heat and serve hot or cold.





Rate this recipe

You might also like

Subscribe to our updates!

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.