This post is also available in: Hindi
A salsa dip finds its origin in Mexican cuisine where it is generally had as an accompaniment to tacos, nachos, filled into tortillas and even had along with Mexican bean rice. The dip is super easy to make, The ingredients are common ones which everyone likes. The mix of spicy and tangy taste ensures you keep licking your fingers for the aftertaste.
If you have guests coming over, serving a salsa dip along with popular Mexican crispy tortillas is one of the easiest things to put together. Your guests will love it and you’ll be lapping up all the praises if you make this just right.
If you are just making a salsa, you can leave the roughly chopped vegetables to be savoured and picked up. But if you are serving it with nachos, it is best to convert your salsa into a dip. This makes it easier for people who can have it in a chips and dip format without worrying about spilling things.
Jalapenos aren’t easily available at a local market in India. This is a Mexican speciality chilli and lends a unique sharp taste to the dish. But you can replace this with green chillies which are of medium spicy taste.
Next, decide how you want your salsa dip to be. If you want a runny dip which is of a ketchup like consistency, you can cut the tomatoes and use it as is. If you want a slightly thick dip with a creamy consistency, you can deseed the tomatoes and remove the juice. The cilantro in the original recipe can be replaced with coriander which is more readily available.
- 4 Tomatoes (chopped)
- 1 Onion (chopped)
- 3 Green Chillies (chopped)
- 1 tablespoon Fresh Coriander Leaves (chopped)
- Salt as per taste
- 1 teaspoon Lemon Juice
- ¼ teaspoon Black Peppercorns Powder (freshly crushed)
Grind together the tomatoes, onion, green chillies and the coriander leaves.
Grind them to a coarse paste.
Remove in a serving bowl.
Season with the salt, lemon juice, and the black pepper powder.
Let it stand for at least 10 minutes before serving to take in the flavors.
Best to be served chilled with Tortillas, Chips or any other finger food.
It is important to deseed the chillies you are using in the dip. If the chillies get blended along with the seed then the salsa will become too spicey.
How you make the final salsa depends on how you like it. You can just chop everything finely and give it a good mix. You can add this to a blender and give it a whisk to make it medium chunky. Or you can fully blend it to a smooth paste to make it like a dip.
You’ll need to refrigerate the salsa for at least an hour before serving so that all the flavours of the different ingredients mix well and imbibe each others flavours. Sugar is a must to balance the taste.