Mexican salsa

Prep   5 min
Cook   10 min
Other   10 min (Standing)

Whoever said detox food is bland obviously hasn't tried this taste-tingling salsa dip.

  • Olive oil, 1 teaspoon(s)
  • Red onion, 1 medium, diced
  • Garlic, 1 clove(s), crushed
  • Green capsicum, 1 capsicum(s), diced
  • Pepper, any type, ground, 1 pinch(s)
  • Sea salt, 1 pinch(s)
  • Tomato, 2 large, diced
  • Lime zest, 1 teaspoon(s)
  • Lime juice, 1 juice of 1 lime
  • Coriander, ½ cup(s)
  • Red chilli, ½ chilli(s), finely chopped


Heat the oil in a medium-sized non-stick fry pan. Add the onion, garlic, capsicum and a pinch of salt and pepper and cook for 6-8 minutes, or until the capsicum has softened. You can add half a cup of water to help cook the vegetables if needed.

Take the pan off the heat and add the diced tomatoes. Leave to cool for 10 minutes – there will be enough heat in the pan to warm the tomatoes through.

Once the mixture has cooled, add in the lime juice, zest, fresh coriander and chilli.

Serve with vegetable crudités.*

*One serve is approx 2 tablespoons.

Nutrition facts per serve
Makes 11 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Healthy Fats & Oils0.1
Protein1 g
Total fat0.5 g
- Saturated fat0.1 g
Total carbohydrates2.6 g
- Total sugars2.4 g
Fibre1.5 g
Sodium30 mg
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