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Mexican Salsa


  • 1 cup finely chopped onions
  • 2 cups finely chopped tomatoes
  • ½ cup finely chopped coriander – you may use leaves and stems
  • ¾ tsp unrefined salt
  • Finely chopped green chilies to taste (optional)


Mix all ingredients together in a glass jar. Store in the refrigerator for about 24 hours and then it is ready for use.

Serves 4


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