Fresh, bright, and built for backyard BBQs, this homemade, restaurant-style salsa comes together in minutes and tastes even better after a quick chill. Juicy tomatoes, zesty lime, coriander, and a kick of jalapeño meet our Feedlot Mexicue for a balanced hit of heat and savoury spice. Spoon it over brisket tacos, pulled-pork nachos, grilled chicken, or straight up with warm corn chips.
Ingredients
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½ white onion, rinsed, dried, roughly chopped
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1 garlic clove, chopped
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450g Roma or other small tomatoes, cut into large chunks
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1 jalapeño, chopped (remove seeds for mild; keep seeds for heat)
- 1 small bunch fresh coriander chopped
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Juice and zest of 1 lime
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1 Tbsp Feedlot Mexicue
Method
- Roughly chop the onion and tomato.
- In a food processor, add onion and garlic, tomatoes, jalapeño, coriander, lime zest/juice, and Feedlot Mexicue. Pulse to your preferred texture—chunky or smooth.
- Rest: Transfer to a bowl and rest 15–30 minutes in the fridge so flavours marry and the rub hydrates.
- Finish: Stir, taste, and adjust lime or a pinch of salt to balance.
Hot Tip
Want more acid or spice? Stir in 1–2 tsp white vinegar or pickled jalapeño juice to brighten.
Variations
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Fire-roasted: Char tomatoes and jalapeño under a hot grill or over coals until blistered; then chop/pulse for a smoky edge.
Storage
Keeps 3–4 days in an airtight container in the fridge. Stir and re-season before serving.
Serve with: tacos, nachos, grilled chicken, prawns, or straight up with corn chips.
