Tarla.Dalal's picture

Mar. 24, 2014

The most popular in mexican cuisine is salsa, it taste great with tortilla chips but can also be used inside mexican wraps...very easy to make and can also be made and stored in the freezer...


Green capsicum 1
Finely chopped onions 1/2 Cup (8 tbs)
Blanched and chopped tomatoes 2 1/2 Cup (40 tbs)
Salt To Taste
Sugar 1/2 Teaspoon
Chili powder 1/2 Teaspoon
Dried oregano 1/2 Teaspoon
Chili vinegar 1 Teaspoon (chillies in vinegar)
Oil 3 1/2 Teaspoon (brushing and cooking)



1. Brush the capsicum with oil, prick a fork at the bottom end to make a handle. Roast over low flame for 4 to 5 minutes, until charred. Remove from fork and place in a bowl with water. Once cold, peel off the charred skin with hands.

2. Finely chop the roasted capsicum. In a pan, heat oil(3 teaspoon), add onion, saute until soft but not brown, add capsicum, allow to cook for 2 minutes.

3. Add tomato, salt, sugar, chili powder and oregano, mix well and saute for about 5 minutes. Add in the chilies in vinegar. Allow to cool.


4. Serve with nacho chips.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 49Calories from Fat 28

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 73 mg3.04%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet