Mexican Sauce or Salsa


A spicy hot sauce (salsa) attributed to Mexico. The "heat" can be adjusted to your taste.

This recipe contains the following types of ingredient: plants and fungi.


medium onions
cloves garlic
6 or more
medium tomatoes
250 ml
100 ml
FAIRTRADE red wine
5 ml
5 ml
ground cumin
2 ml
ground coriander
2 ml
FAIRTRADE cayenne pepper
2 ml
hot chili powder
30 ml
tomato paste
30 ml
Zaytoun FAIRTRADE olive oil



Top, tail, skin and chop the onions and garlic.

Crush the garlic in a garlic crusher or with a pestle and mortar.

Assemble the spices.


Stir fry the onions and garlic with the salt in a medium saucepan until the onion is translucent.

Add the tomatoes, water, tomato paste and wine.

Cover and simmer for 30 minutes (can be less in a rush).

To serve

Serve as a starter with pitta bread.

Serve with a rice or grain meal that needs a bold, hot sauce.


Add chopped fresh chili peppers with onions, if no ground chili is available.

Add cayenne progressively until the sauce is hot enough.

Add a tin of chopped tomatoes if no fresh tomatoes are available, or mix and match.

Puree all or some for a smoother sauce.

Use tabasco if you have no chili left.