Name: MEXICAN TOMATO SALSA recipe by Inish Issac at BetterButter
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 3
Ingredients: 1 cup tomatoes, diced; 1 cup Onions, diced; ½ Tomato ketchup; ½ Chilly sauce; 1 pickled jalapeno, diced (optional); 1 tbsp coriander leaves, chopped; 1 tsp chilly powder; 1 pinch of turmeric powder; 1 tsp oil; Salt as per taste

ABOUT MEXICAN TOMATO SALSA RECIPE

In Spanish, Italian, Greek, and Turkish the term Salsa means sauce. Salsa usually refers to Mexican cuisine and is often tomato-based. Salsa has the advantage of being a salad, sauce and relish all in one. I have used fresh ripped firm tomatoes instead of using canned tomatoes and I like my salsa to be in mini chunks. Better use fresh ingredients when it’s easily available. Using fresh tomatoes gives homemade salsa fresh natural flavour and bright colour. I know many of us try our best to avoid canned tomatoes due to: - acidity of tomatoes may draw toxic from the can lining into the food. - canned foods are heavily salted and may contain other preservatives.

Ingredients Serving: 3

1 cup tomatoes, diced
1 cup Onions, diced
½ Tomato ketchup
½ Chilly sauce
1 pickled jalapeno, diced (optional)
1 tbsp coriander leaves, chopped
1 tsp chilly powder
1 pinch of turmeric powder
1 tsp oil
Salt as per taste

Instructions

In a saucepan, add 1 tsp oil, saute the onions for a minute, add the tomatoes with salt, turmeric powder, chilly powder, jalapeno and cover with lid.
Allow it to cook for 1 minutes and then randomly press the tomatoes with the back of the spatula. Add in the sauces and check for salt.
Add 1 tbsp water and give a good stir, cover the lid and coop for another 1 minute. Garnish with coriander leaves. T..a..d..a.. your bright colourful, spicy and tangy sauce is ready.

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