Meena's Taste Mantra

Mexican Salsa - A delicious dip with fresh ingredients!

I had few pieces of roasted Bell Peppers with me after making Roasted Bell Pepper Soup. I wanted to use these while they were fresh. Since had some Nachos with me, I decided to make a fresh Mexican Salsa. While looking for other ingredients to get the perfect balance in terms of sweetness, the tart and heat, I decided to add some fresh pineapple too to my Salsa.

Appa and Amma loved it. Appa said this could be even relished with any roasted papad and Khakhara!

INGREDIENTS

4 Tomatoes

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1 Fresh Pineapple Slice

1 Green Chilli, roughly chopped

1 clove Lahsun | Garlic, roughly chopped

1 tsp Olive Oil

To taste Salt

1 tsp Lemon Juice

1 tsp Red Chilli Flakes | To taste

1 tbslp Fresh Dhania | Coriander, finely chopped

Olive Oil, for brushing

METHOD

Wash and dry Tomatoes and Bell Peppers. Brush the surface with very little oil.
Place a grill on the gas and roast them. Be careful as you do this. You can insert a fork near the stem to ease turning them well from all sides.
Place roasted tomatoes and bell pepper in a bowl of cold water and with fingers, gently peel off the black roasted peel.
De seed the bell peppers and use half from each of the bell peppers.
Chop the tomatoes and bell peppers finely.
Chop Pineapple slice finely
In a mixie jar add the chopped tomatoes, bell peppers, pineapples, green chilli, garlic and olive oil. Give it a gentle pulse. The ingredients should be coarsely broken up and not pureed.
Transfer to a bowl and add lemon juice, red chilli flakes and to taste salt. Add finely chopped dhania and mix well.
Refrigerate for atleast an hour.
Serve chilled along with Nachos.

Note:

a. You can refrigerate Mexican Salsa and it will last fresh for a day.

We have used:

1. Borges Extra Virgin Olive Oil

2. Tata Salt Lite

3. Keya Red Chilli Flakes

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.