Tomato Salsa

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6-7 bright red tomatoes
2 big capsicum, cut into 4 longitudinal pieces
4-5 green chillies
4-5 cloves garlic with skin
1 onion finely chopped
olive oil to coat the vegetables
juice of half a lemon
salt and pepper to taste
1/2 tsp sugar
fresh parsley, chopped


  1. Preheat oven.
  2. Coat tomatoes, capsicum, green chillies and garlic with olive oil such that they are oiled all over.
  3. Arrange in a greased shallow baking tray and keep and broil 10-12 minutes. Remove and cool.
  4. Discard the skin of garlic, the tomato cores and skin.
  5. Combine the garlic, tomatoes, capsicum and green chillies in a bowl and using a hand blender, puree roughly.
  6. Alternately, run in a mixer grinder for a few seconds.
  7. Be careful not to make a smooth paste of it.
  8. It should be chunky and coarse.
  9. Add chopped onions, salt, pepper, sugar and fresh parsley to the coarse paste and your salsa is ready.

Note: If you would like to store salsa in the refrigerator for a few days, then do not add the onions. Add onions only at the time of serving.


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