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Mexican Salsa / Taco sauce



1 litre(s)

1 red onion, halved

  • 1 red onion, Halved
  • 1/2 green capsicum, Roughly chopped
  • 1/4 bunch fresh coriander, Including the root (rinsed)
  • 1 teaspoon dried organo
  • red chilli, To taste
  • 1/2 jalapeño
  • pinch salt
  • 40 gram apple cider vinegar
  • 1 can crushed tomatoes, (400g can)
  • 2 tomatoes, Roughly chopped (for texture)
  • 2 cloves garlic

Recipe's preparation

  1. Add onion, capsicum, chilli, jalapeno, coriander, oregano and salt to the bowl. Blitz 5 sec / speed 5

  2. ***add the chillies as per your taste preferance. As a guide-the small birds eye chillies are HOT! The bigger, longer red chillies are milder. jalepenos are pretty mild. 

    I use a whole long red chilli, and 1/2 a jalapeño and it's not too hot. Omit chilli alltogether if you want it completely mild with no heat what so ever.

    Salsa will keep for ages when stored in sterilised jars in the fridge.

    Use on nachos, tacos, enchiladas, mexican chicken bake, as a dip with corn chips.

  3. Add vinegar, tomatoes and garlic, cook 20 mins/ 100 degrees / speed .5[REVERSE]

    Serve hot or pour into sterilised jars and serve chilled.


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I prefer my salsa mild. If you like yours with a bit more bite, increase the chilli and/or jalapeno.

My local supermarket doesn't have fresh jalapenos so I used about 10 pieces of the jar ones.

Goes well with Macro organic corn chips, Mission original tortilla strips or Coles organic corn chips

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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