Home-made Salsa is always a wonderful idea, goes well with chips or nachos and is especially great because there are no added preservatives unlike the store-bought versions. Added bonus is that it is super easy to prepare.
- 5 fresh tomatoes, peeled then chopped
- 1 tsp tomato paste/puree
- 1 tbsp tomato sauce/ketchup
- 1/2 tsp sugar
- 2 green chillies, chopped
- 1 small onion, chopped
- juice of 1 lemon
- 1 tsp salt
- 1/2 tsp cumin powder
- big bunch of fresh coriander, chopped
- 1/2 tsp garlic paste
Put everything into your food processor. Pulse a few times, and check the consistency of your salsa. If you like it chunky, stop when it looks ok for your taste. I don’t like huge chunks in my salsa dip, so I pulse until it’s not completely smooth but doesn’t have big visible chunks in it. Taste and adjust salt/chilli.
You can even add a bit of chilli powder if you want it extra spicy. The salsa tastes better after it’s refrigerated for a few hours. I prefer to make mine the day before I will use it. That way, the flavour develop perfectly. You can make it at least an hour before using too.
HERE is my crisps recipe.