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Cooked tomato salsa

Based on a recipe from the Mexican Cooking course at Warringah Community College run by Samantha Wight


  • 400g tin of diced tomatoes
  • 2 cloves of garlic, finely chopped
  • 1/2 large onion, finely diced
  • 2-4 jalapeno chillies, chopped with seeds removed - adjust to taste
  • 1 teaspoon red wine vinegar
  • 1 teaspoon of fresh oregano or 1/4 teaspoon dried
  • 1 tablespoon of oil
  • Salt


  1. Sweat the onions and garlic in a saucepan on a gentle heat for 3-5 minutes
  2. Add the tomatoes and simmer for 10-15 minutes to evaporate the excess liquid
  3. Add the chillies, vinegar and oregano and simmer for another 5 minutes
  4. Season to taste