Chunky, smooth, roasted, flavourful packed tomato salsa is a Godsend on any day. And on a weekday in particular, when you’re hungry but not hungry enough for a full dinner. And you’re in the mood to snack while watching Netflix.
This is where this delicious chunky salsa comes into play. I make this in matters of minutes, requires minimal prep, and wash up is of a pan, mixer, chop board, knife and spoon. That’s it.
The process entails roughly chopping tomatoes, onion and garlic, and chilies if you have any. Roast on very high heat in a pan – 10 minutes, then add seasonings, and roast another 10 minutes, let cool and pulse, pulse, pulse. That’s it. Keep in the fridge until ready to eat, or instantly when it’s just slightly warm. Eat with corn chips, eggs, quesadilla, Mexican rice, loaded nachos… really, this is something that deserves a permanent spot in your fridge.
Serves 1/2 cup
- 4 tomatoes
- 1 onion
- 3-5 garlic cloves
- 1-2 green chili, deseeded
- 1 tsp salt
- 1 tsp cumin seeds
- 2 tsp paprika powder
- 2 tsp vegetable oil
- 2 tsp dried oregano
- ½ tsp sugar
- 2 tsp lemon juice (optional)
- jalapeno, chopped up (optional)
- Roughly chop the tomatoes, chili, onion and garlic cloves
- Put a pan on high heat, and add the tomatoes, chili, onion and garlic and salt
- Let them roast for 5-10 minutes, stirring occasionally
- Once they start to char and become fragrant, add the remaining seasonings and oil (except lemon juice) and stir for another 10 minutes or so
- Remove the pan from heat and set aside to cool completely
- Once cooled, place all the items in a blender and add lemon juice (taste for sourness before adding) and pulse down to a coarse mix
- Taste of seasoning and adjust accordingly
- Refrigerate for a few hours in an airtight container before serving