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)
- Roast the tomatoes one by one on slow gas flame turning them regularly.
- Remove from heat and peel the skin of the tomatoes and chop them finely.
- Roast green chilies and chop them carefully.
- 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.
- 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.
- Add tomato ketchup, water, vinegar, oregano and cilantro and cook for 2-3 minutes.
- Make sure the sauce is not too thick and can be easily used as a dip or spread for the casseroles.
- Remove from heat, serve in a bowl and garnish with cilantro.