Red Salsa Dip

Got a pack of baked chips and no dip sauce (Salsa) to go with? Well that would be boring.… But don't worry!!... We shall make it at home in no time… Yes and Yes!!... We are talking about the very Mexican Salsa Dip for baked Corn Chips… You can also use the same for other chip verities too…

The word Salsa is Spanish name for sauce. But now the word is most used for tomato-chilli based Mexican dip sauce. Mexican dishes are usually as spicy as Indian delicacies. But normally we Indians do love to make preservable dishes. And that's the sole reason for our making the cooked version of this Salsa Sauce. Keeping it refrigerated is easy and this version has a longer shelf life too.

 Red Salsa Dip DescriptionThe ingredients they normally use include canned tomatoes but, I believe the fresh tomatoes can do the job as well. But for the real smoky flavour we have to grill it. Instead I have chosen to char the tomatoes on blue flame.

And making the Salsa sauce requires only a few 'readily-available-in-the-kitchen' items. Other than tomatoes, we need onion, garlic, lemon juice, vinegar, chilli and dry herbs etc. I have used naturally brewed vinegar instead of synthetic vinegar. You can also use synthetic vinegar if that's what is available in your kitchen.

And yes… It's very easy to prepare too. All you have to do is sauté them perfectly. Just a matter of time to prepare your favorite salsa dip. And then your evening time snack is perfect.

1 review, 4.89/5

Red Salsa Dip

Mexican

10 servings

20 minutes

Items List

Name Quantity Image
Tomatoes 500g
Onion 100g
Green chilli 2 nos
Garlic 2 cloves
Chopped Coriander leaves 2 tbsp
Oil 1 tbsp
Mixed Herbs ½ tbsp
Salt to taste
Pepper Powder 1 tsp
Vinegar ½ tbsp
Lemon juice 2 tbsp

Preparation

Stage 1

The smoky flavour is the best part of the Salsa dip. The perfectly sautéed onion just adds to it. So our first step is to char out the skin of tomatoes. For this, slit the skin of tomatoes with a sharp knife in a cross shape. Now using a fork or barbecue stick, char the skin of tomatoes over flame. Once the tomatoes are black, keep it aside so that it cools down for us to peel it easily. While it cools down we may prepare other things for our sauce.

Stage 2

Chop 2 onions (around 100g) , 2 cloves of garlic, 2 green chillis and a handful of coriander leaves and set them aside. Keep ready ½ tbsp mixed herbs, ½ tbsp vinegar, 2 tbsp lemon juice, salt and 1 tsp pepper powder.

Stage 3

The tomatoes will be cool by now and just peel off the black skin. Now we have to chop it and keep it aside.

Stage 4

Heat 2 tbsp oil in a Kadai and add chopped onions, chopped garlic, half of the chopped coriander leaves and Chopped green chillis. Mix and sauté them thoroughly. Season the sautéed items with mixed herbs and pepper powder.

Stage 5

Add the chopped tomatoes to it. Mix very well. Now add vinegar to the sauce to enhance the flavor. Mix well and keep add salt to the mixture. Stir well until the juice from the tomatoes start boiling. Add the remaining coriander leaves and close the Kadai with a lid and cook for 5 minutes.

Stage 6

Open the lid and you will see that the sauce is full of tomato juice and all we have to do is reduce the water content by stirring it at high flame. Once it is reduced to the required consistency add the lemon juice and stir well. Our cooked version of delicious salsa sauce is ready to eat. Enjoy it with all the goodness of baked Corn Chips.

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Tips

  • Add a pinch of salt while sauté onion, so that the onions get sautéed evenly
  • It's better to add the stem part of coriander leaves in stage 4 and then add the leaf part of coriander leaves at Stage 5.
  • Grilling tomatoes on barbecue would get you more of the smoky flavour
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