Tomato Salsa or Red Salsa is made with fresh red tomatoes, onion, garlic, cilantro, mint, lemon juice, salt and some spices.
Line the baking tray with a baking sheet. Cut tomatoes in half and put the flat side on the baking tray. Drizzle oil on tomatoes. Broil on High for 20 minutes in the oven. Allow tomatoes to cool and roughly chop them with skin on.
Roast cumin seeds and black pepper corns. Grind them using a mortar and pestle.
Add all the ingredients in a food processor and pulse slowly.
Make sure to process the mixture until no big chunks are there.
Check salt and spices and adjust according to your taste. It stays good in refrigerator for up to 5-6 days.
The nutrition stated in this recipe is based on an online nutrition calculator and has not been verified by a professional nutritionist.
Serving Size 1 Cup
Servings 5
- Amount Per Serving
- Calories 29
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 25mg2%
- Potassium 542mg16%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 5.4g22%
- Sugars 6.2g
- Protein 4.4g9%
- Vitamin A 26.4%
- Vitamin C 8.8%
- Calcium 6.9%
- Iron 7.2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line the baking tray with a baking sheet. Cut tomatoes in half and put the flat side on the baking tray. Drizzle oil on tomatoes. Broil on High for 20 minutes in the oven. Allow tomatoes to cool and roughly chop them with skin on.
Roast cumin seeds and black pepper corns. Grind them using a mortar and pestle.
Add all the ingredients in a food processor and pulse slowly.
Make sure to process the mixture until no big chunks are there.
Check salt and spices and adjust according to your taste. It stays good in refrigerator for up to 5-6 days.