Red Chilli Tomato Salsa – Simplest Recipe Ever : In the event that you have ever visited a Mexican restaurant, it is possible that you have sampled a salsa dip. This dish is frequently referred to as “Salsa Fresca” or “Pico de Gallo.” This variant of the traditional salsa recipe is significantly less hot than the original. The variant known as “Fresca” is the one that we are going for today.
Red Chilli Tomato Salsa – Simplest Recipe Ever
In the event that you desire to add a greater amount of jalapeño pepper, you have the option to make the dish more spicy on your own will. I used a red bell pepper, namely the one that is long and pointed, for this recipe. There is a slight sweetness to these, which helps to counterbalance the fiery flavour.
INGREDIENTS:
- 7 medium tomatoes
- 1 red bell pepper (the long pointed one)
- 1 small diced red onion
- 1 green jalapeno pepper
- ½ cup fresh cilantro
- 1–2 garlic cloves
- juice of 1 lime
- ½ tsp pepper
- ½ tsp cumin
- optional: 1 tsp salt
Instruction
To prepare the dish, take the tomatoes, red bell pepper, red onion, jalapeno pepper, garlic, and cilantro and chop them into very small pieces. Following the addition of the seasonings and lime juice to the mixture, combine the ingredients in a large bowl.
Another method is to put all of the ingredients through a food processor for thirty seconds. This will bring about the desired results. Place the mixture in a container that is airtight and place it in the refrigerator. You may keep it there for up to a week that way.
How to enjoy this salsa recipe?
Especially when it is served on a cracker, this recipe is perfect for a snack because it is so easy to make. An additional benefit is that it is a fantastic side dish that can be served at a vegan barbecue.
Creating a cold soup can be performed by first blending the components together, and then adding some diced vegetables to the mixture that has been blended first.
Depending on your preferences, alter the seasonings as needed. I like to add some beans and process them whenever I want to make a dip that is more satisfying and thicker than it would otherwise be.
In addition to that, you could incorporate some cucumber, avocado, and celery into it, and you could serve it with some brown rice that has been cooked. Please let me know in the comment section if you plan to make this chunky salsa recipe, and don’t forget to upload a photo of it on Instagram with the hashtag #thegreencreator.
Also see : Delicious Beef Wellington Recipe – Step by Step Guide
Notes
With the seeds removed, the flavour will be more subdued. To my own satisfaction, I remove the seeds.
Nutrition Information
(Per Serving – 2 tablespoons):
- Calories: 10
- Total Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Total Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Sugars: 1 g
- Protein: 0 g
FAQ
Q.1) Can I use canned tomatoes instead of fresh tomatoes?
While fresh tomatoes are preferred for their flavour and texture, you can use canned diced tomatoes as a substitute. Just make sure to drain them well before adding them to the salsa.
Q.2) How spicy is this salsa?
The level of spiciness depends on the type and amount of red chilli peppers you use. Adjust the quantity of chilli peppers according to your preference for heat.
Q.3) Can I make this salsa ahead of time?
Yes, you can make the salsa ahead of time. It actually tastes better after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q.4) How do I reduce the spiciness of the salsa?
To reduce the spiciness, you can remove the seeds and membranes from the red chilli peppers before chopping them. You can also use fewer chilli peppers or substitute with a milder variety.
