Mexican Tomato, Red Pepper and Chilli Salsa
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Tomato, Red Pepper and Chilli Salsa
Forget salsa out of a jar, this is the only salsa you will ever need. Sweet, tangy and hot and wonderful with nachos and tortillas. This is a great alternative to ketchup if you want something a touch more spicy.
 10 Minutes |
 Serves 3/4 |
 ? kcal per serving |
INGREDIENTS
7 oz chopped tinned tomatoes (half a can)
1 whole red chilli (adjust this to taste if you do not like it too hot)
2 teaspoons agave nectar
2 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 small red pepper, finely chopped
METHOD
Mix everything together well and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
