Mexican Salsa Recipe

Mexican Salsa if not tried yet, then you've been missing out on the good things in life.
Cook Time: 10 minutes

Difficulty: Easy
Serves: 3-4 people


½  onion, finely chopped
400 g  tinned tomatoes
11 to 15 dried arbol chillies
1 jalapeno
1 bunch fresh coriander
1 clove of garlic
1 tsp lime juice
½ tsp pepper
½ tsp salt



  1. Pluck stems off the arbol chillies and blend in a food processor.
  2. Add the tinned tomatoes, onions, garlic, handful of coriander, lime juice, salt and pepper and blend to desired consistency. We recommend keeping it a bit chunky.
  3. Refrigerate for at least 1 hour before serving.