Tomato Salsa is a Mexican sauce. It is easy to prepare and requires chopped fresh tomatoes, lime juice with jalapano and oregano. What I really do not like is the skin of the tomatoes. The easiest way to remove the skin is to slit all over the skin and it in bowl water fro few minutes. Remove the tomato pieces, you will find the skins are easily coming out.
Servings: 6
Ingredients:
Fresh Tomatoes - 4 large,peeled, deseeded and cut into large chunks
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| TOMATO SALSA |
Ingredients:
Fresh Tomatoes - 4 large,peeled, deseeded and cut into large chunks
Jalapeno pepper (mexican hot chili) - stemmed, seeded and slice
Onion - 1 medium finely chopped
Onion - 1 medium finely chopped
Lime juice - 1 tbsp
Coriander leaves - 1/4th cup chopped
Dried Oregano (Ajwain) - 1/2 tbsp
Dried Oregano (Ajwain) - 1/2 tbsp
Olive oil - 2 tbsp
Salt and Pepper
Vinegar - 1 tbsp
Preparation:
Cut both the base (top & bottom) of the tomatoes, making
a cross slit on the topside and immerse them in boiling water for 10 to 15 seconds.
Remove the tomatoes from hot water and immediately put them in cold water.
Tomatoes should be peeled, deseeded to be roughly chopped.
Put chopped tomato, chopped onion, jalapeno pepper, lime juice, and olive oil, crushed oregano in a bowl. Mix well and let the mixture stands for at least two hours to blend the flavour.
Blend to make the puree smooth. Season with salt and pepper. Stir in coriander leaves. Serve at room temperature.
Remove the tomatoes from hot water and immediately put them in cold water.
Tomatoes should be peeled, deseeded to be roughly chopped.
Put chopped tomato, chopped onion, jalapeno pepper, lime juice, and olive oil, crushed oregano in a bowl. Mix well and let the mixture stands for at least two hours to blend the flavour.
Blend to make the puree smooth. Season with salt and pepper. Stir in coriander leaves. Serve at room temperature.
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