Salsa / Kachumbar

Salsa / Kachumbar

Salsa / Kachumbar is a delicious starter served with Tacos or Chips or Papad.  A cup of Juicy Salsa can be had as it is, just like salad at any time.   Very easy to prepare and not much cooking involved in this.

Tomato : 4

Shallots  : 2

Cucumber : 1/2

Garlic : 2 cloves

Coriander leaves : 1/4 cup

Green chilly : 1

Lemon juice extracted from 1 fruit.

Salt to taste

Pepper powder : 2 pinches

Cumin crushed : 2 pinches

Oregano crushed : 2 pinches

First we have to Barbeque tomatoes.  Brush a drop of oil on each tomato. Keep 2 tomatoes at a time on a wire rack, on stove top.

Fire roast tomatoes keeping them one inch over the low flame… let the flame doesn’t touch the skin of the tomatoes.

Turn all the 4 sides and roast. And when the skin becomes little bit dark and start shrinking from all the sides, remove from flame.

For a tomato it may take hardly a minute to get roasted.

Let the tomato comes to room temperature.  Peel the skin.

Meanwhile, Remove skin and chop other veggies into cubes.

Except tomatoes, put all the other ingredients in the food processor and blend them into small pieces.

Add chopped  tomatoes and blend it well again to get coarsely ground Salsa, to your desired consistency.

No need to grind very fine like Chutney.

Consistency should be little bit juicy, with very finely chopped veggies.

Salsa can be stored in fridge for a week.

Serve Salsa with Tacos / Appalam / Chips … as a starter.

Salsa can also be served with Pulao / Fried Rice / Bread or simply like Salad.

·      Shallots can be replaced with Onions.

·      Jalapeno can be added along with veggies.

·      Bell pepper can be added.