Mexican Salsa

 

          Try out this classic Mexican Salsa that is so easy to prepare. Very few ingredients goes into making this comforting delight. It goes absolutely well Nachos, Tortilla chips, tacos, quesadillas, croutons, crudités or toasted pita bread. So plenty of choice. It is a great party recipe that can be whipped up in a jiffy. So check out the step by step pictorial recipe to prepare this light and healthy snack,

         'Salsa' in Spanish means 'Sauce' and sometimes it is also called 'Salsa Fresca' meaning Fresh Salsa. 

          There are two ways one can dish out this salsa, either by roasting and pounding the ingredients or by a simple chopping & pulsing method. Both ways it tastes awesome. 

          If Jalapenos are unavailable, then normal chilies, capsicum, chili peppers or store bought bottled ones can also be used. I used the latter as I could not lay my hands on fresh ones. 

          At times this salsa serves as a light dinner for me along with Khubz bread that are cut into triangular shapes and toasted in olive oil. It is just pure divine and so comforting. So absolutely hassle free. 

• 3-4 tomatoes
• 1 small onion
• 1-2 jalapenos 
• 3-4 garlic cloves, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice
• 1 tbsp. olive oil 
• 1/4 tsp. oregano
• Pinch of salt, pepper & cumin powder

          Chop the tomatoes, onion and the jalapenos and then throw them along with the garlic and coriander leaves in a food processor / mixer blender. 

          Pulse only a few times. Do not puree it. It should be finely diced. Voila, your Mexican Salsa is ready.

          Transfer to a serving bowl and add all the dry seasonings, olive oil and lime juice. Give it a stir and let it sit for a while for all the flavors to come together. 

          Then enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, toasted pita bread or crudités. 

          You can also store in a bottle or any air-tight container and refrigerate for later use. 

                                 Everything is chopped.

                                  Put in the food processor and pulse few times. 

                                 Transfer to a big bowl.

                                  Add all the dry seasonings.

                                  Add the olive oil.

                                  Add some lime juice. 

                    You can store in a bottle or any air-tight container & refrigerate for later use. 

                    Enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, 

                    toasted pita bread or crudités. 

Green Peri Peri Sauce - Fusion Style

           My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

• 5 long long green peppers, chopped
• 1 capsicum, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 8-10 green chilies
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/2 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste

          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

                      Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3 
                      minutes or till they turn translucent. Set aside to cool.

                      Blend with remaining ingredients to a puree. Store in a clean airtight 
                      bottle & refrigerate for 10-12 days. 

                      Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
                      spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 

Peri Peri Sauce - Nando's Style

          Tried this amazing South African Peri Peri Sauce - Nando's style for the first time and I must confess that I really fell in love with it. Turned out so yummy. It is the base of all the recipes served in a Nando's restaurant. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

          So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use, so that you can dish out all the yummy Nando's style restaurant recipes in the comfort of your home. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. The options are numerous. 

• 5-6 long fresh red peppers, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/4 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste
• 1 tsp. red chili powder

          Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper and garlic for 2 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Transfer to a clean airtight bottle / jar and refrigerate for 10-12 days. 

                      Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper & garlic 
                      for 2 minutes or till they turn translucent. 

                                              Set aside to cool.

                                          Blend with the remaining ingredients to a puree. 

                      Store in clean air tight bottle / container and refrigerate for later use.

Red Chili Garlic Sauce

          Let me share a very easy dipping sauce made with soaked whole red chilies, garlic, sugar and vinegar. This is a perfect accompaniment for momos. It only requires blending all the ingredients into a smooth paste and you have a spicy, chatpata chutney / sauce to be relished. In case you need a less spicy, then discard the seeds from the chilies. This yummy dipping sauce can be had with any appetizer or snacks too. 

• 8-10 whole red chilies
• 2 tbsp. sugar
• 2 & 1/2 tbsp. vinegar
• 6-7 garlic cloves
• salt to taste

          Soak the chilies overnight or minimum for 2-3 hours in 1 cup water. Grind with all the other ingredients into a smooth paste. 

          Add required quantity of water for it. Transfer to a serving bowl and relish with steamed momo.

Mexican Salsa with Indian Tadka - Fusion Style

          This chatpata salsa with some Indian tempering is anytime a favorite dip. It can be relished with veggie crudités, croutons, papad, tortillas or chips when you crave to munch on something healthy or for something light. You can also add some fruits in it for some extra flavour.

• 2 tomatoes, chopped
• 1 onion, chopped
• 2 green chilies, chopped
• 1-2 garlic cloves, chopped
• handful of coriander leaves, chopped
• pinch of salt
• pinch of black pepper powder
• 1/2 tsp. red chili flakes
• 1 tsp. lime juice
• 1 tbsp. olive oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• pinch of asafoetida
• 1 tsp. urad dal (split black gram)

          In a bowl, combine all the ingredients starting from tomatoes to lime juice. Heat oil in a pan and temper with mustard seeds.

          After it stops spluttering, add the asafoetida, urad dal and curry leaves. Switch off the flame and stir for a few seconds. 

          Then pour this tempering over the prepared salsa and relish with fried / roasted papad, tortillas, chips, croutons, veggie crudités, etc.