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Mexican salsa

2.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6

2.5 serves of vegetables per serve

Diet and Allergies:

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1 tbsp olive oil
4 large tomatoes (700g), chopped
1 medium red onion, diced
1 garlic clove, finely minced
1 small green capsicum, deseeded & finely diced
10 coriander stalks, finely chopped
½ tsp salt


Heat the olive oil in a large frypan over medium heat. Add the onion, garlic and capsicum and sauté until the onion is translucent.

Add the coriander and the tomatoes. Bring to the boil, reduce to low and simmer covered for 5 minutes. Uncover and simmer for another 10 minutes.

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



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