We have officially moved on from creamy dips and guacamole. Our latest dipping obsession is Salsa.
We love our homemade Salsa and why not? Whenever we want to prepare it all we have to do is ask Prisha to pick a few juicy tomatoes from our very own vegetable garden. She loves picking fruits, vegetables and herbs from our garden. However, since she is too young to understand the concept of ripe and unripe, Debarshi had to place some temporary fences so that she couldn’t pick the unripe fruits. She still has access to mint so every now and then she would go and pick a few leaves and chew on them. This kid makes us laugh.
So this is what makes this salsa so special to us because it has our home grown organic tomatoes, jalapenos, mint and cilantro. However, you don’t have to grow the ingredients to enjoy this delicious salsa. Just make sure to get the freshest ingredients and consume it within a day or two.
Ingredients:
- Tomato - 3, large
- Red Onion - ½ of a medium onion
- Jalapeno - ½ (add more if required)
- Lime - juice of ½ a lime (add more if required)
- Cilantro - a handful, washed
- Mint - a handful, washed
- Salt - ½ teaspoon (or to taste)
- Black Pepper - ½ teaspoon, freshly grated
- Cumin Powder - 1 teaspoon
- Garlic Powder - 1 teaspoon
- Black Salt - ½ teaspoon
- Chaat Masala - ½ teaspoon
Directions:
- Cut the Tomato, Red Onion and Jalapeno into big pieces.
- Transfer to a food chopper/ blender or processor along with the spices (Salt, Black Pepper, Cumin Powder, Garlic Powder, Black Salt and Chaat Masala), Cilantro, Mint and Lime juice.
- Chop in quick bursts until everything is roughly chopped up. Make sure not to make a puree. Maintain some texture.
- Refrigerate for a few hours, so that the flavors blend together before serving.
- Serve with Tortilla chips and enjoy!
Here are some more dips for you:
#lifewithoutalu #recipeontheblog #recipeonblog #homemade #salsa #dip #tortillachips #chips #chipsandsalsa
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