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Spicy Mexican Cantina Salsa

By lauripops (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A delicious, authentic Mexican cantina salsa, known as Pico De Gallo in Mexico. A spicy salsa which can be cooled down by taking out the chilli seeds.


  • A handful of cherry tomatoes or large chopped tomatoes
  • Half a red onion finely chopped
  • Half a teaspoon of minced garlic
  • One green chilli - with or without seeds depending on taste
  • Juice of 1 lime
  • A handful of coriander chopped
  • Salt
  • Pepper
  • Teaspoon of sugar


  • STEP 1
    For coarse salsa use a pestle and mortar for fine salsa use a food processor - but this is quite a loose salsa I think pestle and mortar works best
  • STEP 2
    If using the food processor, simply put all ingredients in and whizz
  • STEP 3
    If using pestle and mortar, simply add all the ingredients and crush. Taste and add more lime, sugar, salt or pepper as desired
  • STEP 4
    Chill in the fridge until using, this salsa gets better the longer it is left.

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