Five-Minute Mexican Salsa Dip

 
Five minute mexican slasa.JPG

Mexican salsa Roja (red) with corn tortillas is amongst people’s favourite dip. Many tend to buy the ready-made salsa sold in jars at the supermarkets. What you may not realise is that many brands may have preservative or additives added and they can be expensive in some parts of the world.

In this recipe, I want to demonstrate to you how you can make a fresh, aromatic, and delicious salsa at home in just five minutes. It is so quick, easy, and economical that you will not buy those jars ever again.

Yield: 700 millilitres

Start to finish: 10 minutes

Servings: 1 for sharing

Ingredients:

  • 1 tin chopped tomato

  • 1 medium tomato chopped

  • 1/2 small onion chopped

  • 1 minced garlic clove

  • 1 teaspoon sugar

  • 1 1/2 teaspoons white vinegar

  • 1 teaspoon cumin powder

  • 1/4 cup chopped coriander leaf

  • 1 1/4 teaspoons Himalayan salt

  • 1 chilli or Jalapeno, optional

  • 1 1/2 teaspoons lemon juice

Method:

· Place all ingredients in a blender or processor and pulse twice or three times only.

· Refrigerate in a sealed container for up to 1 week.

Notes:

· Use as a dip or to accompany fajitas, chilli con Carne, soft tacos, or try with my vegetarian chilli etc.…

Per Serving: 102 Calories; 1g Fat (9.5% calories from fat); 3g Protein; 23g Carbohydrate; 4g Dietary Fibre; 0mg Cholesterol; 2692mg Sodium

 
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