Tomato Salsa recipe


  • 6-7 bright red tomatoes
  • 2 big capsicum, cut into 4 longitudinal pieces
  • 4-5 green chillis
  • 4-5 cloves garlic with skin
  • 1 onion finely chopped
  • olive oil to coat the vegetables
  • juice of half a lemon
  • salt and pepper to taste
  • 1/2 tsp sugar
  • fresh parsley, chopped

Cooking Instructions

Pre-heat oven. Coat tomatoes, capsicum, green chillis and garlic with olive oil such that they are oiled all over.

Arrange in a greased shallow baking tray and keep and broil 10-12 minutes. Remove and cool.

Discard the skin of garlic, the tomato cores and skin.
Combine the garlic, tomatoes, capsicum and green chillis in a bowl and using a hand blender, puree roughly.

Alternately, run in a mixer grinder for a few seconds. Be careful not to make a smooth paste of it. It should be chunky and coarse.

Add chopped onions, salt, pepper, sugar and fresh parsley to the coarse paste and your salsa is ready.
Serve with tacos.

12 Dec 2012     1650 views     NON-Vegetarian       Dips n Sauces > Salsa

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