How to make Wild Honey’s Chunky Mexican Salsa at home

Taken from ‘The Wild Honey Cookbook – Signature Breakfast Dishes and stories’ by Stephanie Hancock – author and co-founder of Wild Honey


1 large onion

1 green capsicum

2 yellow capsicums

1-2 jalapeno peppers

1-2 tbsp olive oil

2 large vine ripened tomatoes

1 medium zucchini

a knob of butter

pinch cayenne pepper

1 tsp hot paprika powder



Peel onion. Core and deseed capsicums, cut into 3 cm dice.

Finely chop jalapeno(s).

In a large sauce pan heat a drizzle of olive oil and butter. Saute capsicum, onion, jalapeño for 3-4 minutes. Add tomatoes roughly chopped and cook until soft and broken down a bit. Add zucchini (chopped into 3cm cubes), saute until al dente. Season with salt, cayenne pepper and paprika. Mix and enjoy!

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