Tomato Salsa

By Ranjitha Deepesh, on June 26th, 2009

Recipe: Tomato Salsa

Summary: Mexican tomato salsa recipe is very easy to make. It sure is quicker to reach for a blender, but the chunky, rustic texture of salsas made in a molcajete, or traditional Mexican mortar (Volcanic Rock) is awesome.

Ingredients

Large red ripe tomatoes – 2nos
Chopped green chilies – 4nos
Green Onions – 3nos
Jalapenos – 2-3nos
Garlic – 1 clove
1/4 Cup Cilantro chopped
Green Pepper – 1/2nos
White Vinegar – 1tsp
Olive Oil – 1tsp
Salt to taste

Instructions

Devein the jalapenos, and remove off the seeds too.
Char the Tomatoes in a flame, or put them in hot water til you see blisters on the tomato skin.
Now, you can easily remove off the tomato peel with your fingers, while you can see that the flesh is still firm.
Cut the tomatoes into half, and then remove the Seeds and the stem core with a spoon.
In the food processor, turn the blender on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.
Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice .
Process with brief blender pulses to reach the desired texture, just make sure that you do not make it a puree. The Veggie bits should be visible.
Add salt to taste, and mix well.
Pour the Chunky mixture into a serving bowl and allow it to sit for atleast 30 mins.
Serve with Tortilla chips, potato chips, or even Masala Pappad. It also can be used as an additional sauce in wraps, or home made pizzas.

Cooking time (duration): 15

Diet type: Vegan

Diet (other): Reduced fat, Reduced carbohydrate, Gluten free, Raw

Number of servings (yield): 1

Meal type: Appetizers

Culinary tradition: Mexican

Spicy rating:5.0