Condiment Series | Salsa | Dip

Day 20


During the F1 season, every other sunday is Race Day at Home !! Beer in the chillers, a bowl of some dip and lots of chips and we vroooooooom…..

Yesterday was no different, only that Nachos replaced the chips and the dip was Salsa !!!! Homemade Salsa.



Salsa is Spanish for Sauce, and in english speaking countries is referred to sauces typical of Mexican Cuisine, known as Salsa Picante, particularly those used as dips. They are often tomato based, though many are not. They are typically piquant ranging from mild to hot. This recipe is a tomato salsa, not the mildest but surely you don’t have to be a brave heart for this !! I’d say it is pleasantly spicey !! 🙂

There are various methods of doing the salsa. Some people make it with raw tomatoes and some boil it. I like mine to be roasted. I feel it intensifies the flavours.




Roasted Tomato Salsa

Ingredients

750g fire-roasted tomatoes, drained if you like a thicker salsa

3 cloves Garlic, peeled
4-5 diced Green Chiles
1 bunch fresh cilantro
1 Onion diced
1 jalapeno, stem removed (and seeded, if you want less heat)
1 tsp. ground cumin
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper



Directions:

1. Preheat oven to the maximum heat for 10 minutes.

2. Cut the tomatoes and place them on a baking try cut side facing down. Roast for about 10-15 minutes till the tomato skin starts getting black spots. Remove from the oven and let it cool down to room temperature.

3. Once the tomatoes cool, remove the skin and discard. It comes off very easily.

4. In a food processor, pulse the tomatoes and all other ingredients until a coarsely ground. You can decide the consistency. I personally don’t like it completely smooth. 

5. Serve  with Nachos immediately, or refrigerate in a sealed container for upto 7 days.

Note:
You can of course adjust the chillies according to your preference.


Ole` Ole` !!

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