2 tablespoons (30 ml) olive oil

1/2 to 1 jalapeño pepper, seeded and finely chopped

1/2 red bell pepper, diced

1/2 red onion, diced

1/2 teaspoon (2.5 ml) ground cumin

1/2 teaspoon (2.5 ml) paprika

1/2 teaspoon (2.5 ml) ground coriander

2 cloves garlic, finely chopped

The juice of 1 lime

2 tablespoons (30 ml) tomato paste

1 teaspoon (5 ml) sugar

2 cups (500 ml) fresh plum tomatoes, peeled, seeded and chopped (about 5)

Salt and pepper

1/4 cup (60 ml) chopped cilantro

In a saucepan, heat the oil and sauté the peppers, onion, cumin, paprika and ground coriander for 2 minutes over high heat. Add the garlic and cook for 1 minute while stirring. Add the lime juice, tomato paste, sugar and tomatoes. Season with salt and pepper. Simmer for 5 minutes over medium heat.

Add the cilantro. Refrigerate for at least half a day before serving. To preserve, freeze or sterilize the salsa jars for 20 minutes in boiling water. Serve with nachos and other Mexican dishes.

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