Spicy Mexican Salsa Recipe - Tomato Salsa Recipe
A vegetarian Mexican recipe with tomato, onion - finely chopped, green chillies - finel chopped. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker
tomato(8) - 2
Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water
tomato(8) - 3
Allow it to pressure cook for 2 whistles
- 4
After 2 whistles, turn off the heat and allow the pressure to release naturally
- 5
Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely
tomato(8) - 6
Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine
tomato(8) - 7
Place the chopped tomatoes in a mixing bowl
tomato(8)onion - finely chopped(1)green chillies - finel chopped(2)coriander (dhania) leaves - a small bunch finely chopped - 8
Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves
onion - finely chopped(1)green chillies - finel chopped(2)cumin powder (jeera)(1/4 teaspoon)salt - to tastesugar(1 teaspoon)coriander (dhania) leaves - a small bunch finely choppedtabasco original - hot sauce(1 tablespoon) - 9
Mix the Mexican Salsa well to combine
- 10
Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips
- 11
Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties
- 12
Kids also will love this simply delicious salsa when added to the Loaded Nachos
Nutrition Facts
Per serving
Rate this recipe
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Spicy Mexican Salsa Recipe - Tomato Salsa Recipe
A vegetarian Mexican recipe with tomato, onion - finely chopped, green chillies - finel chopped. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
12 steps- 1
To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker
tomato(8) - 2
Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water
tomato(8) - 3
Allow it to pressure cook for 2 whistles
- 4
After 2 whistles, turn off the heat and allow the pressure to release naturally
- 5
Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely
tomato(8) - 6
Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine
tomato(8) - 7
Place the chopped tomatoes in a mixing bowl
tomato(8)onion - finely chopped(1)green chillies - finel chopped(2)coriander (dhania) leaves - a small bunch finely chopped - 8
Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves
onion - finely chopped(1)green chillies - finel chopped(2)cumin powder (jeera)(1/4 teaspoon)salt - to tastesugar(1 teaspoon)coriander (dhania) leaves - a small bunch finely choppedtabasco original - hot sauce(1 tablespoon) - 9
Mix the Mexican Salsa well to combine
- 10
Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips
- 11
Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe - top it with salsa, sour cream, rajma & cheese and serve for parties
- 12
Kids also will love this simply delicious salsa when added to the Loaded Nachos
About this recipe
A vegetarian Mexican recipe with tomato, onion - finely chopped, green chillies - finel chopped. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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