Ingredients:
1 medium sized onion - finely chopped
3 medium sized tomatoes
1/2 bunch cilantro (dhaniya) - finely chopped
1/2 green pepper (capsicum) - finely chopped
2 cloves garllic - crushed
juice of 1 lemon
2 tsp oregano
2 tsp chilli flakes
1 tsp tomato ketchup
1 tsp tabasco sauce (optional)
salt to taste
1 tsp Olive oil
1 medium sized onion - finely chopped
3 medium sized tomatoes
1/2 bunch cilantro (dhaniya) - finely chopped
1/2 green pepper (capsicum) - finely chopped
2 cloves garllic - crushed
juice of 1 lemon
2 tsp oregano
2 tsp chilli flakes
1 tsp tomato ketchup
1 tsp tabasco sauce (optional)
salt to taste
1 tsp Olive oil
Method:
Slit the tomatoes and boil them. Once boiled peel the skin and blend them.
Put the blended tomatoes in a bowl
Chop the onion and capsicum finely and put in the bowl.
Add garlic, oregano, chilli flakes, ketchup, tabasco and salt. Mix well.
Heat oil and put in the mixture and add cilantro. Cook on a low flame for 5-7 minutes.
Cool and ready to serve.
Slit the tomatoes and boil them. Once boiled peel the skin and blend them.
Put the blended tomatoes in a bowl
Chop the onion and capsicum finely and put in the bowl.
Add garlic, oregano, chilli flakes, ketchup, tabasco and salt. Mix well.
Heat oil and put in the mixture and add cilantro. Cook on a low flame for 5-7 minutes.
Cool and ready to serve.
Serving Suggestions:
An accompiment to variety of mexican and italian dishes. Can be had aling with Indian snacks and parathas as well
Tip:
Heating the salsa mixture gets the raw taste out and helps to enhance the flavor
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