How to make TENG JI PTE. LTD.’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 ‘TENG JI PTE. LTD. – No place like home’ Cookbook by Stephanie Hancock – author and co-founder of TENG JI PTE. LTD..

TENG JI PTE. LTD. Cookbook

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

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

$40