Perhaps the most common & famous Mexican Side around the world. Is it debatable? Maybe, guac is catching up. But in guacamole's defense, avocado's cost way more than tomatoes. Did you know that? Avocados also take more than 5 years to grow, that's why they cost such a bomb. Okay this recipe doesn't have any avocados so I am just gonna stop talking about it. Variants:To Chunk it up or to Sauce it up?This tomato salsa has two variants. One would be typical more authentic fresh salsa with bigger chunks of tomatoes and onions (pictured above). While the other variant would be more tex-mex kind, kind of what Chili's serve with their bottomless chips. The ingredients for both recipes are identical and both taste brilliant, it is honestly up to your personal preference. If you decide to chunk it up, then knife is your favorite tool. Simply, dice all the ingredients from super fine to semi fine and mix them up! If you are saucing it up, use a blender! Throw in your charred roughly diced ingredients in a blender or a food processor, and let it do it's charm. I think just a few seconds in the blender should be enough, otherwise it may end up being too watery. JalapeñosThere are various kinds of these Chili Peppers, are available in the market! It's up to you, if you want to use Canned or Fresh- but I would definitely suggest using Fresh Jalapenos. In fresh, you can decide to use a Red or a Green one. As a basic rule of thumb, I use Red with Salsa and Green with Guac, it works as a natural color to both the dips. But it honestly doesn't matter! Now if we talk about Substitutes to Jalapeños, 1. Kashmiri Dried Chili: Simply roast the chili on flame, as you would do with jalapeños and then dice it. But as a word of caution, these can be really spicy as they pack some serious amount of heat! In that case, watch out the amount. 1 or half should be enough. 2. Indian Green Chili: The typical slim Green Chili (Hari Mirch) is another substitute, simply just chop it super finely, as finely as you can and add it to the salsa. I don't like spicy food, but salsa should pack some amount of heat! However, if you don't feel like, you can just also skip this part and not add Jalapeños or any substitute of it altogether. For a Mexican Feast, click on all the links below "More Like This". Let's sauce it up:
Equipment
- Blender (Optional)
- Wire Rack to keep on Stove
- Gas Stove
Ingredients
- 100 gms Tomatoes, approx 2-3
- 50 gms Onions chopped, approx 1
- 30 gms Jalapeños, approx 1-2 (2 Tbsp) (substitutes mentioned above)
- 20 ml Canned Tomato Juice (1 1/2 Tbsp)
- 20 ml Lemon Juice (1 1/2 Tbsp)
- 10 gms Salt (2 Tsp)
- 10 gms Black Pepper (2 Tsp)
- 20 gms Coriander, chopped (1 1/2 Tbsp)
- Tabasco - Just a dash
Instructions
- Start by placing a wire rack on a Stove Oven top. Put it on medium heat and put all the tomatoes and the jalapeño(s) to Char.
- Once the charring process begins, keep turning the tomatoes and the jalapeño(s). The jalapeño(s) will take lesser time. Once charred (black-ish). Let it cool down a bit.
- When cool, take the skin out using your hands. If you are making the diced salsa recipe, finely chop (else roughly) these tomatoes & the jalapeño(s). - also mentioned above.
- For the diced recipe, take a bowl and mix all the listed ingredients along with the diced chopped jalapeño and tomatoes For the tex-mex recipe, put all the ingredients in the blender and blend well but not too much.
- Refrigerate your choice of Salsa, cling wrapped in the fridge for 30 minutes to an hour. That's it, you good! Where the Nachos at??
Closing Note
Who doesn't love a Mexican Feast? If you want to enjoy yours Salsa, with some super-cool Sour Cream and not-so-expensive Guac, click on the links below:
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