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Chilli Tomato Salsa


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m


  • 1 tbsp oregano
  • 1⁄2 tsp cumin
  • 100ml red wine vinegar
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 4 jalapeno peppers, chopped
  • 4 red chillies, chopped
  • 400g can of peeled, whole tomatoes
  • 1 tsp salt
  • 2 tbsp coriander, chopped
  • 4 tbsp olive oil


Step 1

Place the saucepan on a medium-high heat. Add the oil and allow it to heat a little. When hot add the chopped onion and cook them for a few minutes. Then add the chillies and the jalapeno. Stir them in with your wooden spoon and allow them to sweat for a few minutes.

Step 2

Next, stir in the garlic and cook for about 30 seconds. Now add the tomatoes and stir in well. Add the red wine vinegar, cumin, oregano and the salt. Let it simmer for about 10 minutes until some of the liquid has evaporated. Then remove and allow it to cool.

Step 3

Tip the tomato mix into the blender and briefly pulse it a few times, to make a coarse, chunky sauce. Finally, pour it into a serving dish.

Step 4

Let the salsa cool to room temperature and sprinkle over some chopped coriander. Serve with nachos, chips, crusty bread and anything else that can be dipped!

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