Tomato salsa is something that will get your mouth watering and build your appetite for the meal ahead. Salsa is integral to Mexican cuisine, often served with nachos / tortilla chips, as a condiment on eggs, inside quesadillas, or burritos. It adds the much needed flavour boost to any dish you eat it with. That means, nothing stops you from enjoying salsa with our own roti / chapati and subzi, like I often do! This adds some fun and zing to my otherwise boring lunch on some days.
The one thing that’ll be nice to have is a mortar and pestle to have that rough ground texture. A single pulse of 3-4 seconds in your food processor will be a good substitute though.
Tomato salsa - Instant tomato chutney
- 2 tomatoes medium sized - roughly chopped
- 2 cloves garlic peeled
- 4 - 5 black pepper corns
- Pinch salt coarse
- 1 tbsp lemon juice freshly squeezed
- Pinch cayenne pepper
- coriander leaves Spring of - chopped
- In a mortar, pound the pepper corns with garlic pearls and coarse salt till roughly ground.
- Add the chopped tomatoes (in batches if your mortar is smaller), crush them with a firm hand on the pestle.
- Don't attempt to squish them completely.
- Remove the crushed contents into a bowl, squeeze lemon juice, cayenne pepper (red chilli powder) and coriander leaves.
- Toss and check for salt.
- Serve chilled as a dip for your chips or toasted pita bread.
- You could also use this as a side to any regular Indian meal of roti and subzi.