Makes: a little over 2 cups or 500 millilitres
Ingredients:
- Tomatoes – 6 large ones
- Onion – 1 large, roughly chopped
- Capsicum – 1 large chopped
- Tarvoti mirchi/ Bird eye chillies – 5 (Can use regular green chillies too)
- Garlic cloves – 10
- Black peppercorns – 1 teaspoon
- Salt – ½ tsp
- Jaggery powder/ sugar – 2 tablespoons
- Basil leaves – 2 leaves
- Balsamic vinegar – 1 tablespoon (optional)
Method:
- Lightly score the tomatoes and put them on the flame to char the skin. Peel, de-seed and chop roughly.
- Alternately you can score the skin of the tomatoes and grill them along with unpeeled garlic and capsicum in the oven.
- Put the chopped tomato, capsicum, onion, chilli, garlic, black pepper corns, salt, jaggery and basil in a saucepan with a lid and cook until well done.
- Cool to room temperature and grind to a coarse or fine puree. (this depends on how you like salsa: chunky or smooth)
- Check and adjust seasoning if required. Add vinegar, bottle and store in the refrigerator.
- Use to make sandwiches, pizza, pasta.
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