This is my last day of Blogging Marathon under the theme 'Explore Latin American Cuisine' and today I am going to share another Mexican dip that I made to go with my Homemade Tortilla Chips. I make this dip every time, I make anything Mexican for dinner.
It is very easy to make it and the best thing is that it can be made with ingredients readily available in our kitchen. If you like you salsa a bit chunky, chopping roasted tomatoes will do. But, if you like it little saucy, puree half of the tomatoes and chop the rest. I like it both ways but, for this post I have made a chunky salsa.
Roasted Tomato Salsa
Ingredients:
2 large ripe red tomatoes
1 small onion, finely chopped
Handful of coriander leaves, finely chopped
1-2 green chilies, minced
1 tbsp lemon juice
1 tbsp tomato ketchup
1 tsp sugar
Salt and pepper to taste
1. Insert a metal skewer into the tomato and roast it on open flame over gas stove till the skin turns blackish and cracks in places. Let it cool a bit and peel the charred skin. Chop the roasted tomato finely.
2. In a bowl add all the ingredients and mix it will. Cover it will a cling film and store in refrigerator. Salsa always tastes better if it is prepared a few hours in advance before serving time.
3. Serve it chilled with tortilla chips or with any other Mexican delicacies.
Thank you for stopping by! Cheers!
3. Serve it chilled with tortilla chips or with any other Mexican delicacies.
Thank you for stopping by! Cheers!
