 |
| Source: theavarice.blogspot.com |
Shikha Says:
I LOVE to have salsa with chips! Yum! I even indulge in it with some roasted papad as a guilt free snack option. I found this recipe and really liked how it turns out. It comes out more as a salad form rather than a sauce form. Definitely a must try!
Ingredients:
- 1 Red Capsicum
- 1 Green Capsicum
- 2 Large Tomatoes (you can adjust this quantity as per your preference)
- 1 Cucumber
- 1 Onion
- 1 Bunch Basil
- 1 Bunch Mint
- 1 Bunch Coriander
- Juice of 2 Limes
- 1/3 Cup Red Wine Vinegar
- 1 Tsp Salt
- 1 Tsp Black Pepper Powder
- 1 Tsp Coriander Powder
- 1 Tsp Red Pepper Powder
Method:
1) Char the capsicums over open flame. Remove skin and dice.
2) Blanch the tomatoes, remove skin and dice.
3) Peel and remove seeds from the cucumber. Dice.
4) Dice the remaining ingredients and place all in a bowl
5) Add the remaining spices and mix in the vinegar. You can use regular vinegar if you do not have Red Wine vinegar.
6) Mix well. Cover the bowl with cling film and keep in fridge for 2 hours. This gives the flavor time to develop.
Optional: You can add in some Jalapenos to make this salsa a little more spicy.
