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

Ingredients

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

Preparation

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. Sauté 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), sauté until al dente. Season with salt, cayenne pepper and paprika.

Mix and enjoy!

Taken from our ‘Wild Honey – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of Wild Honey.

Wild Honey Cookbook

Featuring our favourite dishes and recipes developed and collected over 10 years of Wild Honey Singapore, this easy to follow cookbook is a lovely gift for Wild Honey fans, all-day breakfast lovers and hobby chefs alike.

Available for purchase at each of our venues and on the Waitrr App.

$40