- 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.
Off-season, you can prepare this salsa with canned plum tomatoes (about 1 can of 540 ml/19 oz), but you will have to decrease the amount of salt you add because canned tomatoes are seasoned. However, this salsa is better with fresh tomatoes.