Mexican Salsa

This tomato salsa is a simple but amazing recipe, we have been using it for years in our house and it has become a favourite accompaniment to our Mexican tacos or Enchiladas.


  • 6 large cherry tomatoes on the vine, peeled and deseeded.
  • 1 medium red onion
  • 1 large green chili
  • 30g of fresh coriander
  • 10g freshly chopped mint
  • Juice of 1 lime
  • Salt and pepper to taste


  • Score the tomatoes from top to bottom and place in a bowl of boiling water from around ½ minute to a minute, depending on the size.
  • Using a slotted spoon, transfer the tomatoes to another bowl full of ice water. This stops the cooking process, you can leave them in ice for around a minute, once out of the ice water you will find the tomatoes easy to peel.
  • Cut the tomatoes in half and de-seed them using a teaspoon. Once de-seeded cut up into small chunks and transfer to a bowl.
  • Add 1 ½ Tbsp of salt and ½ tsp of ground black pepper, then mix well.
  • Chop both the red onion and green chilli very finely and add to the bowl.
  • Finally, chop the mint and coriander, including stalks and add to the other ingredients, add the juice of 1 lime and mix all of the ingredients together to finish.

I personally like to cover my bowl of salsa with cling film and place it in the fridge for a few hours before use, this allows all of the flavours to develop.

salsa post

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