Mexican Salsa

• Prep: 10
• Cook: 20 mins
• Serves: 6

Ingredients

• 1 tbs oil
• 4 tomatoes
• 1 medium onion
• 1 small capsicum
• 1 bunch coriander leaves
• 1/2 tsp salt

Method

1. Heat the olive oil in a large frypan over medium heat. Add the onion garlic and capsicum and saute until the onion is translucent.
2. Add the coriander and the tomatoes. Bring to the boil reduce to low and simmer covered for 5 minutes. Uncover and simmer for another 10 minutes.
3. Using a potato masher mash to form a lovely salsa consistency. Remove from heat and serve hot or cold.

    

Nutrition information

	per serving	per 100g
Energy	284.4 kJ	223.2 kJ
Protein	1.7 g	1.3 g
Fat, total	4.3 g	3.4 g
— saturated	0.7 g	0.5 g
Carbohydrate	4.5 g	3.5 g
— sugars	4.1 g	3.2 g
Fibre	2.5 g	1.9 g
Sodium	201 mg	157.8 mg