My fellas 😊, Happy Thursday! Plan is to watch a movie tonight and what can be a better snack than Fresh Tomato Salsa and Tortilla Chips.
And you guessed it correctly.. it’s a pre Friday party!!
Tomatoes
Take fresh red tomatoes. Cut them into halves and remove the stem. Tomatoes should be preferably firm and fleshy. Fire-roast the tomatoes as mentioned in the recipe below. It enhances the flavour by many folds.
Mint
Blanch mint by soaking in boiling water for couple of seconds, then immediately put it in ice cold water. Blanching ensures the leaves remain bright green and their flavour is retained. It prevents your salsa from turning to greyish colour due to mint. Mint adds a very nice aroma to the Salsa.
Jalapeno
You can remove seeds from the Jalapeno pepper if you prefer your salsa to be less hot. I add it with seeds as I like it to be hot and tangy.
Spices
I prefer whole spices for this recipe. Roasting the spices adds nice flavour and aroma.
Be careful with food processor. Just pulse it slowly so that you do not end up making a smooth paste. You need little chunks to enjoy it. Also you can add small amounts of very finely chopped tomatoes and cilantro before serving to make it look pleasing to your eyes. As they say your eyes eat first!
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.