This vibrant and spicy Homemade Mexican Salsa is bursting with fresh flavours and a perfect blend of spices. It’s a great accompaniment to tortilla chips, tacos or any of your favourite Mexican dishes. With a mix of roasted and fresh ingredients, this salsa offers a delightful balance of smoky, spicy and tangy flavours.
Ingredients:
- 1 white onion, quartered
- 2 jalapeños, seeded and halved lengthways
- 2 cups cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 beefsteak or heirloom tomatoes, quartered
- 3 cloves of garlic
- 1/2 cup fresh coriander leaves
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- Pinch of crushed red pepper flakes
- Tortilla chips, to serve
Method of cooking:
Preheat the oven to 200°C (400°F).
On a baking sheet, toss the quartered white onion, halved jalapeños and halved cherry tomatoes with the extra virgin olive oil. Season with kosher salt and freshly ground black pepper.
Roast in a preheated oven for 20-25 minutes or until the vegetables are soft and slightly charred. Remove from the oven and leave to cool slightly.
While the roasted vegetables are cooling, place the quartered beefsteak or heirloom tomatoes, garlic cloves and fresh coriander leaves in a food processor.
Add the roasted onion, jalapeño peppers and cherry tomatoes to the fresh ingredients in the food processor.
Add the juice of 1 lime, ground cumin and a pinch of crushed red pepper flakes.
Pulse the food processor until the salsa reaches the desired consistency. For a chunkier salsa pulse less, for a smoother salsa pulse more.
Taste the salsa and season to taste with more salt, pepper, lime juice or red pepper flakes.
Transfer to a bowl and chill in the fridge for at least 30 minutes to allow the flavours to meld.
Serve the homemade salsa with tortilla chips and enjoy!
