Fresh Tomato Salsa

Looking for an easy and flavorful side dish that's perfect for parties and get-togethers? Look no further than fresh tomato salsa! This delicious salsa is not only tasty but also a great accompaniment to grilled chicken, fish, potato chips, tortilla chips (nachos), and masala papads.

To achieve the perfect taste and texture, it's important to use good quality fresh tomatoes. We recommend using Roma tomatoes, which have a meaty interior and very few seeds. Simply chop them in half horizontally and scoop out the seeds and gel with your fingers before chopping.

If you don't have a food processor, don't worry! You can also chop the ingredients by hand and then mix them together in a wide bowl until well combined. Once mixed, keep the salsa in the refrigerator for an hour to allow the flavors to meld together.

When ready to serve, simply pair your fresh tomato salsa with tortillas, chips, or masala papads for a delicious and easy-to-make side dish that's sure to impress. So why not give it a try and share your thoughts in the comments below?

Notes:

Instead of coriander leaves, you can also add fresh parsley leaves. You can also add a few tablespoons of drained and rinsed black beans and a few tablespoons of cooked corn kernels in order to get a colorful salsa.

If the chilies make the salsa too hot, add some more finely chopped tomatoes.
You can also add some fresh mango slices and pineapple slices to make mango salsa and pineapple salsa.

You can keep this fresh tomato salsa in the refrigerator for up to one day. But before you serve it, stir it well and just drain any excess liquid that has accumulated in the bowl.

You may also like Shrimp Tacos with Mango Salsa and Chicken Tacos with Mango Salsa.

Fresh Tomato Salsa 2018-01-05 03:52:00

Fresh Tomato Salsa

Serves 1
Prep Time: 00:10
Total Time: 00:10

Ingredients

• 3 large sized tomatoes, deseeded
• 1 fresh jalapeno pepper or 2 green chilies, chopped with seeds
• 1 medium sized red onion, diced
• 1/4 cup fresh coriander leaves, minced
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ceyenne chili pepper or red chili powder
• 1/2 teaspoon salt

Instructions

• Place all the ingredients in the food processor, pulse only a few times, until just enough to finely dice the ingredients, not a puree.
• You can also add 1 clove garlic, minced (optional).
• If you don't have a food processor, you can also chop by hand.
• Then place in a serving bowl and let sit for an hour in the refrigerator for the flavors to develop.
• Serve with tortillas, chips or masala papads.

Notes:

• If the chilies make the salsa too hot, add some more finely chopped tomatoes.
• You can add a few tablespoons of drained and rinsed black beans and a few tablespoons of cooked corn kernels in order to get a colorful salsa.
• You can also add some fresh mango slices and pineapple slices to make mango salsa and pineapple salsa.

By Santhi Therese
The Indian Claypot