- 1/2 red onion
- 1 garlic clove
- 4 tomatoes
- 1/4th green bell pepper
- 1/2 red bell pepper
- 1 red chili pepper
- 1 large spoonful of tomato paste
- 1 recipe for Mexican spice mix (3 tablespoons)
- sunflower or other neutral oil
- 100 ml water
Kitchen equipment needed
- cutting board & chef’s knife
- small saucepan
- wooden spoon
Preparation — 10 minutes
Peel and finely chop the red onion and garlic clove. Remove the bell peppers seeds and chop into small cubes. Also remove the seeds of the chili pepper for a milder version and finely chop the pepper. Remove the hard parts of the tomatoes and chop them into chunks.
Finishing the Mexican tomato salsa — 25 minutes
Heat a bit of oil in a saucepan and sauté the red onion and garlic for a few minutes. Then also add the bell pepper cubes along with the chopped chili pepper. Cook a few minutes more and then also add the tomato paste. Then also cook the spice mix briefly and then turn down the heat. Pour in 100 ml water and let it simmer for about 15 minutes.
The salsa is done when the vegetables are soft enough and you’ve reached the desired thickness. Let it cool off and then serve with tortilla chips. Enjoy!