Mexico is just like India and Mexican food is no different. One of the most sought after recipe from the Mexican recipes is the Traditional Mexican Salsa Sauce. It is a little different from the pico de gallo recipe. It is served with a variety of Mexican and American food like tacos, tortilla chips & nachos. As it is served primarily with nachos, it is also referred to as the nacho dip recipe. There is a gluten, sugar and a lot of preservatives in the packaged salsa sauce available in the market. This is a quick and easy recipe for homemade Mexican salsa sauce. It has not preservatives and is amazingly tasty and healthy.
So how to make Mexican salsa sauce at home?
Well, the basic salsa recipe uses tomatoes, onion, green chili, fresh coriander, garlic, lemon juice, vinegar, salt, black pepper powder, cumin powder & chili flakes. The key to a good sauce is fine chopping the vegetables and using fresh tomatoes. Settings the spices & herbs as per your taste and grinding and blending the vegetables well. Vinegar is added to enhance the taste & help you store this sauce for almost a week in your fridge. Once ready let the salsa sauce sit in your fridge overnight or at least 6 hours. This improves color, texture, consistency & taste of the dip. Children simply love this dip. You can also serve it with your choice of snacks.
So without further delay let us start making this delectable dip.
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| Prep Time | 5 Minutes |
| Servings |
People
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- 4 Pcs Tomatoes Big & Finely Chopped
- 1 Pcs Green Chili Deseeded And Finely Chopped
- 8 Pcs Garlic Cloves Crushed
- 1 Pcs Onion Finely Chopped
- 1 Tsp Black Pepper Powder / Kali Mirch Powder
- 2 Tsp Salt As Per taste
- 1/4 Cup Fresh Coriander Leaves / Dhaniya Patti Finely Chopped
- 1 Tbsp Lemon Juice As Per Taste
- 1 Tbsp Vinegar
- 1/2 Tsp Cumin Powder/ Jeera Powder
- 1 Tsp CHili Flakes
Ingredients
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- To a grinder jar add 4 finely chopped tomatoes, 1 finely chopped onions, 1 finely chopped green chili and 6-8 Pcs of crushed garlic cloves.
- Coarse grind them for 30 to 40 second.
- After grinding for about 40 seconds add finely ¼ cup chopped fresh coriander leaves, Lemon Juice from One Lemon, 1 Tbsp. Vinegar, 2 Tsp. salt, 1 Tsp. black pepper powder, ½ Tsp. cumin seeds and 1 Tsp. chili flakes.
- Grind again for about one minute or till all the ingredients blend together properly. We had finely chopped the ingredients to ensure proper blending while grinding them.
- Dish out in a jar and refrigerate a minimum of 6 hours or overnight before serving. This improves the taste of our salsa sauce.
- Serve with Nachos, Lavash Bread or snacks of your choice.
Contact Chef: Payal Jethani
Tips: Refrigeration improves the color, consistency and taste. Vinegar helps you in storing this salsa sauce for almost a week in your refrigerator.
Tricks: Roughly chopped vegetables would result in improper blending even after grinding and the sauce would be crunchier than required. Proper blending improves the taste and texture of the sauce. Always finely chop the tomatoes, onions & green chili.
Goes well with: Serve with Nachos, Chips, lavash Bread, top grilled fish, scrambled eggs & omelet.
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