MEXICAN TOMATO SALSA

In Spanish, Italian, Greek, and Turkish the term Salsa means sauce. Salsa usually refers to Mexican cuisine and is often tomato-based. Salsa has the advantage of being a salad, sauce and relish all in one.

I have used fresh ripped firm tomatoes instead of using canned tomatoes and I like my salsa to be in mini chunks.  Better use fresh ingredients when it’s easily available.  Using fresh tomatoes gives homemade salsa fresh natural flavour and bright colour.  I know many of us try our best to avoid canned tomatoes due to:

- acidity of tomatoes may draw toxic from the can lining into the food.

- canned foods are heavily salted and may contain other preservatives.

Ingredients:

• 1 cup tomatoes, diced
• 1 cup Onions, diced
• ½ Tomato ketchup
• ½ Chilly sauce
• 1 pickled jalapeno, diced (optional)
• 1 tbsp coriander leaves, chopped
• 1 tsp chilly powder
• 1 pinch of turmeric powder
• 1 tsp oil
• Salt as per taste

Procedure:

In a saucepan, add 1 tsp oil, saute the onions for a minute, add the tomatoes with salt, turmeric powder, chilly powder, jalapeno and cover with lid.  Allow it to cook for 1 minutes and then randomly press the tomatoes with the back of the spatula.  Add in the sauces and check for salt.   Add 1 tbsp water and give a good stir, cover the lid and coop for another 1 minute.  Garnish with coriander leaves.   T..a..d..a.. your bright colourful, spicy and tangy sauce is ready.

Make ahead:  The colorful salsa can be made ahead and store in a glass jar. For quick fix meals, salsa can be topped on garlic bread as savory bruschetta with some basil leaves. Goes well with Mexican Tacos.

Salsa can be converted to a Dip by blending it in a food processor and is an excellent dip with roasted Vegetable sticks

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