Home > Recipes > Mexican salsa
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

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

Tips

Method

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.

 

Tips

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© 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

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