Salsa Sauce

The original salsa sauce is cooked in canned tomatoes but in my recipe there is no canned cream and no canned tomatoes as I believe in cooking all food with fresh ingredients. To provide an authentic savor I fire roasted the tomatoes on gas flame. I pierced the tomatoes with my oven rotisserie stick enabling me to hold and rotate them while roasting on low flame.


Prep time: 20 min | Cooking time: 20 min | Serves: 2

  • 3-4 roasted tomatoes, skin pealed, finely chopped
  • 1-2 roasted green chilies
  • 5-6 cloves garlic finely chopped
  • 1 red onion finely chopped
  • ½ cup cilantro finely chopped
  • 1 tbsp Extra Virgin Olive oil
  • 2 Green chilies cut into 1 inch pieces
  • 1 tsp vinegar
  • 2 tbsp tomato ketchup
  • ½ cup water
  • 1 tsp Oregano (Optional)
  1. Roast the tomatoes one by one on slow gas flame turning them regularly.
  2. Remove from heat and peel the skin of the tomatoes and chop them finely.
  3. Roast green chilies and chop them carefully.
  4. In a pan heat 1/2 tbsp olive oil, add onion, chilies and garlic and sauté for 5-6 minutes till the onions turn transparent. Remove from heat and place them in a bowl.
  5. In a pan heat ½ tbsp olive oil, add chopped tomatoes and allow them to cook on low heat for 5-7 minutes. Add sauté onion and garlic mixture to it and cook for another 2-3 minutes.
  6. Add tomato ketchup, water, vinegar, oregano and cilantro and cook for 2-3 minutes.
  7. Make sure the sauce is not too thick and can be easily used as a dip or spread for the casseroles.
  8. Remove from heat, serve in a bowl and garnish with cilantro.

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