Homemade Mexican Hot Chilli Salsa Recipe

The Indian Palate favours Mexican food, especially Tex Mex sort of food. It’s colourful and spicy, just like its Indian counterpart. Tacos and enchiladas (Tortillas filled with chilli pepper sauce and meat, beans, rice, vegetables or seafood combinations) are favourite Mexican foods. Salsa (pureed tomatoes with garlic, onion and jalapenos) or guacamole (an avocado-based dip) are popular sauces and dips.

To brighten up snack time today, why don’t you take inspiration from this colourful cuisine? We carry a complete range of Mexican ingredients on our website. Here’s a recipe for Mexican hot chilli salsa to spoon over cheese toast for a colourful kick to get you in the mood or serve as a spicy nacho accompaniment!

Mexican Hot Chilli Salsa (serves 4-6, Time 20 mins)


  • 4 cups tomatoes, peeled and chopped
  • 1/2 cup fresh chilli peppers, roasted and chopped
  • 1/2 cup red capsicums roasted, peeled and chopped
  • 1 cup onions, chopped
  • 1/2 cup vinegar
  • 3 tbsp tomato ketchup
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/4 tsp pepper



To roast fresh red chillies and capsicums, slit so that steam can escape and broil on an oven rack, turning occasionally for 20-30 minutes until the skins darken & blister. Cover with a damp cloth, allow cooling and peel. Discard skin and seeds, if any. Chop and mix with tomatoes and onions. In another bowl mix vinegar, ketchup, garlic, salt and pepper. Mix it with tomato mixture and refrigerate.

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