Buy fresh ingredients for salsa on the day of preparing it if possible. A limp tomato will be glaring and we don’t want that, do we? 🙂 You can adjust the proportions of ingredients to your liking, this is generally how I make fresh tomato salsa at home. As far as dips go, you may also like guacamole, hummus, or this tahini lemon sauce that I usually serve with falafel or corn chips.
INGREDIENTS: 2 tomatoes, preferably Roma (known as Bangalore tomatoes in India) 1/2 of a red onion 5-6 pieces of jarred jalapeño or any large green chilli 2 tsp of lime or lemon juice A fistful of fresh coriander leaves (cilantro)
INSTRUCTIONS:
– Remove stalks and quarter the tomatoes. Remove the seeds.
– Add along with rest of the ingredients and salt to a food processor or blender and process briefly keeping the pieces largely intact. Alternately, you can just mince the tomatoes and onions by hand and mix them all together.
Add more lime juice or coriander if needed and serve fresh with pita bread, pita chips, or corn chips.
Tips: Add leftover salsa to any boiled vegetable to make a quick side dish for chapatis. You can make this a few hours ahead and refrigerate until needed. This will also give the flavours some time to mingle and get to know each other.
