It is something about this Mexican dip that I am in love with it so much. I can just eat it with a spoon without chips. It is tangy, hot and fresh all at the same time.
I have tried to make salsa by many methods but by far I love the taste when I make it by dry roasting chillies, garlic, onions, corn and tomatoes , And them churning them into a paste.
Here is a complete guide on “How to make Salsa”
15-20 cherry tomatoes
1/2 medium sized onions chopped
1/2 Asian chill chopped in rings
1/2 corn boiled and de seeded
30 gm parsley or coriander leaves with stem
2 cloves of garlic chopped into slice
Salt to taste
1 table spoon olive oil
1 tea spoon Apple cider vinegar
1. In a pan dry roast chillies, garlic, corn and onions and set aside.
2.Then roast cherry tomatoes, until they bust and oozes the juice out, set them aside.
3. Once the attain room temperature , set 2 spoon of roasted corn mixture aside. Add rest of it along with tomatoes and the remaining ingredient to a food processor and churn.
4. Adjust the taste to suite our pallet. Transfer it into a bowl add the corn mixture.
Enjoy tangy tomato salsa.