Salsa

“Salsa” is a type of dip or sauce and not to be confused with the famous “Salsa Dance” from Cuba. Salsa is generally tomato based. Some say that it has its origin from Mexico and some others say that it has come from Spain. From wherever it has originated, I feel that after having a taste of this spicy sauce, you may want to do the Salsa dance!

This recipe is from of my large collection and is titled as “Nancy’s Salsa”. I remember last time when I made this salsa, some close relatives came home unexpectedly. I served them with "'papad" and  spread some of it on the bread too like chutney. From the way they were gobbled up, I knew it was a hit !  This time too I tried it with slight variations and it turned out good.

I partly used the tomato puree from the tetra pack and partly fresh tomatoes.

You can also prepare your own puree by immersing the washed tomatoes in the boiling water for few minutes and then immerse it in cold water. Peel off the tomato skin and put them in a blender and blend it to a puree.

If the tomatoes used are sour, you may add a little honey which I had to do.

Ingredients:

Olive oil	4 tbsps
Onions (finely diced)	1 large
Garlic cloves	6 minced
Capsicum (bell pepper)	1 (diced)
Jalapeno pepper /green chilly	1or 2 (minced)
Salt	As per taste
Black pepper	¼ tsp
Red chilly powder	A pinch
Tomato puree	4 cups
Vinegar	2 tbsps
Coriander leaves (chopped)	A small bunch
water	4 tbsps

Method:

Salsa simmering in the pan

1. Heat a heavy bottomed or a non-stick saucepan on a medium flame. Add olive oil and chopped onions and sauté till they turn golden brown.
2. Add the minced garlic, capsicum and minced green chilly or jalapeno peppers. Stir for about 10 mins.
3. Lower the flame, then add all the remaining ingredients (salt, black pepper, chilly powder, vinegar, coriander leaves and water). Stir occasionally and let it simmer for about 40-45mins.
4. If the salsa gets too thick or starts sticking to the bottom, add some more water and allow it to boil for another 5 to 10 mins. Remove from flame. And allow it to cool.
5. Store it in air-tight glass jars.

Salsa stored in two jars - a few scoops sampled from one jar!

Cooking time      : 1 hour

Preparation time : 20 mins

Makes                 : 2 jars of 250 gms each

Note:

• This sauce goes well with noodles or spaghettis. I also use it on sandwiches or with chapattis.
• I have used extra virgin olive oil.
• For longer storage, it is advisable to refrigerate it.

Tomato and Oregano Omelette

After pruning the Oregano plant ( I had written about it in my last blog), I preserved the leaves to prepare this tasty snack. This is a breakfast snack. Those who are vegetarians/vegans or allergic to eggs will enjoy this. Children just love this.

Ingredients

Tomatoes (medium)	2
Onion (medium)	1
Oregano (leaves)	8-10
Green chillies	1
Ginger	½” piece
Gram Flour	2-3 tbsps
Salt	1 tsp
Water	1-2 tbsps
Oil	for frying

Method :

• Wash and chop - tomatoes, onions, green chilies, oregano and ginger.
• Put all the chopped ingredients in a bowl.
• Add salt and gram flour to the mixture.
• Once the salt is added, the mixture will leave a little water.
• If the mixture is still dry, you can add a tbsp of water. Do not make the mixture watery. Mix well and keep aside.
• Now take a frying pan and heat it on a medium flame and spread a little oil on it.
• When the pan is hot, take a spoonful of the mixture and spread it on the pan and fry it like pancakes or dosas.
• Dribble oil on the sides and turn it over after about 3-4 mins.
• Fry the other side too till done and remove.
• Serve hot.

Makes 4 small omelettes.

Serving Suggestions:

This can be eaten with bread slices either toasted or fresh. It can also be eaten

with the chapattis (as a chapatti roll) or just as a snack by itself.

Note:

Chopped coriander leaves can also be added along with oregano.