Mexican Salsa

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

When I lived in the States, I fell in love with American-Mexican food – especially the sweet $1 margaritas! And the softest flour tortillas.


  • 6 tomatoes, cut into rough chunks or 400 g cherry tomatoes, halved
  • 1 medium red onion, finely diced
  • ¼ cup lime juice (freshly squeezed is great but you might have to settle for bottled)
  • 3 ripe avocados, cut into chunks
  • 60 g fresh coriander (or more if you’re a “cilantro” fan)
  • ¼ tsp ground cumin
  • 2 tsp salt
  • ½ cup olive oil
  • 1–2 jalapeno peppers, finely diced (fresh is best but pickled will do)
  • 2 fresh tortillas cut into 4 x ½ cm strips


    Place the tomato and finely diced red onion in a large mixing bowl. Put the lime juice into a smaller bowl. Peel and cut the avocado, putting the chunks into the lime juice as you go so that the chunks do not discolour.

    Add the avo and lime juice to the tomatoes and resist tossing the salsa at this point.

    Wash, spin and chop the coriander and add to the salsa along with the cumin, salt and olive oil and finely diced jalapeno peppers.

    Finally add the tortilla strips.

    Now, very gently, mix the salsa together with the fewest strokes you can manage, either with your hands or with two wooden spoons. You want all the flavours to become acquainted without the ingredients becoming mush. Be gentle.