Tuesday, August 28, 2007

Homemade Mexican Salsa

"Chips and Salsa" is a universal favourite, and though Salsa finds its origin in the mexican cuisine, it's fame has crossed borders and travelled far and wide. It is similar to ketchup, but much more tasty and spicy. In fact, different cuisines have added their touches to salsa and hence you'll find a variety of salsa bottles on supermarket aisles. I'm sure most of you know how to make this, but just for the benefit of a few of my readers who might not, here's my homemade authentic mexican salsa recipe.

1/2 medium onion - finely chopped
3 medium tomatoes
1/2 capsicum - chopped finely
3 serrano chillies - chopped
red chilly powder (optional)
salt/pepper - to taste
2 tsp oil

Take a pan, add 2 tsp oil and add the chopped onion, capsicum and the serrano chillies. Saute for 1-2 mins, but not so that they become soggy. Then add the chopped tomato. Add some salt, and red chilli powder and mix everything together. Remove from flame and let the mixture cool a little. Finally pulse everything together in a mini-grinder or food processor for 2 mins. DO NOT add water. Make sure that the salsa remains chunky, and do not blend it into a paste.

There, a perfect accompaniment to your chips (tortilla or regular) is ready. Enjoy and indulge in the spicy flavours of Mexican food!!

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