Sun 8 Nov 2009
Life wouldn’t be the same without Salsa – the dance and the dip, both amazing. Here we are going to talk about the ‘dip’ or the condiment that is the highlight to of any Mexican meal. Fresh, delicious, easy, satisfying and fantastic! You’ll never want to eat out of a bottle again! Thanks, Sangita for this great recipe.
Now for the other ’salsa’, the dance, we think we’ll just leave that to the pros…
Enjoy!
Ingredients:
Tomoatoes – 2 large, chopped
Onions – 1/4 large, chopped
Garlic – 4 large cloves
Jalapenos – to taste
Tomato Sauce – 8 oz can
Cilantro – 1 cup, chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Lime Juice – to taste
Black Pepper – to taste
Method:
1. Add the following to a food processor: Tomatoes, Onions, Garlic & Jalapenos.
2. Blend enough but not too smooth.
3. Open up and add in Tomato Sauce, Cilantro, Roasted Cumin Powder, Salt, Black Pepper and Lime Juice.
4. Close and pulse till eveything is incorporated well.
5. Chill and serve with Chips or a great Mexican meal!
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
43 Responses to “Salsa, Mexican Vegetarian Dip”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
November 8th, 2009 at 2:10 am
it says its a private video, and it doesn’t show.
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November 8th, 2009 at 2:12 am
Great! I always wanted a good salsa recipe, and since it is coming from you guys I can blindly try this out! You guys are really good! I love everything I have tried from your site!
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November 8th, 2009 at 2:29 am
hey, tried again…couldn’t see the video. Have taken down the recipe
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November 8th, 2009 at 2:03 pm
wooooooooooooow!!!!!!!!!! was just waiting for this…..tried this out n realyyyyyyyyyyy yum….
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November 8th, 2009 at 2:40 pm
I am not able to see the videos.
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November 8th, 2009 at 3:36 pm
video not working
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November 8th, 2009 at 10:42 pm
you can also add finely chopped green onions to this. it gives nice color and taste.
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November 8th, 2009 at 11:14 pm
whats the difference between regular cumin powder and roasted cumin powder?
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hetal Reply:
November 8th, 2009 at 11:29 pm
Hi Jay,
Roasted cumin powder is made by dry roasting cumin seeds on a skillet until they are fragrant, cooling them and then grinding them into a powder. The taste is different than the raw powder. Roasted cumin powder is mainly used when there is no further cooking involved in a recipe.
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November 9th, 2009 at 2:16 am
hi hetal and anuja
wowwww !!!!!!!will surely try this today but we dont get jalapenos here in macau ,atleat not the fresh ones,we get the pickled ones but i think that wld not be good for this recipe.so can i use regular green chillies…….if no suggest a substitute.
thank you
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hetal Reply:
November 10th, 2009 at 3:51 pm
Hi Arthi,
Jalapenos add flavor as well as bulk but if you don’t get them, you can definitely use regular green chilies. Be careful…regular chilies tend to be spicier than jalapenos.
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November 9th, 2009 at 3:01 am
hi hetal n anuja,
wonderful recipe.
how long we can preserve it?
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hetal Reply:
November 10th, 2009 at 3:50 pm
Hi Noor,
It will remain fresh for about a week or so.
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November 9th, 2009 at 5:31 pm
WOW! Your salsa recipe is so quick and dirty, I love it. My mom makes it too but it’s a lengthier process.
I will be making this really, REALLY SOON!
Thanks.
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November 9th, 2009 at 6:23 pm
Thanks Ladies for the wonderful recipe. Will definetly try it soon.
How long would this last for ????
Thanks
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hetal Reply:
November 10th, 2009 at 3:42 pm
Hi Nilofar,
It will remain fresh for at least a week or so.
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Nilofar Reply:
November 11th, 2009 at 4:59 pm
Thanks for your reply…
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November 11th, 2009 at 10:21 am
hi hetal n anuja..
thanks for d wonderful easy salsa recipe..
jst one query.. can i use pickled or preserved jalapenos?? as m from India n i don’t think v get fresh jalapeños here..
thanks..
Deepal
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hetal Reply:
November 13th, 2009 at 4:42 am
Hi Deepal,
You can use pickles jalapenos or use any other fresh green chili. Jalapenos let you use more without too much heat so if you use other types of green chili, you may have to use less.
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November 12th, 2009 at 2:22 pm
hi hetal & anuja,
this is yogita from toronto. I would like to thank you very much for doing this great job online. you guys have best out of best reciepes everytime. And you are doing absolutely wonderfull job. I always like to watch and try new reciepes also the way you guys doing step by step with very carefully and easy ways it is just perfact for everyone to understand and learn fast.
thank you once again..and we look forward to learn more and more from you.
all the best..keep it up..
[Reply]
hetal Reply:
November 13th, 2009 at 4:30 am
Hi Yogita,
Thanks so much for writing. We’re so glad you are finding SMTC useful.
Cheers!
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November 13th, 2009 at 6:57 pm
I want to thank you for helping to make Indian cooking easy for this American housewife. I have been married to an Indian for 28 years. My dear mother-in-law gave me a cookbook that was in English but used measurements and terms that I was not familiar with. You have demystified cooking Indian food and made it far far less intimidating than it was before. My husband is so happy that I now can make the food that we both dearly love. Since we live in a small Texan town, I generally have to stock up on spices and ingredients when we go to one of the metroplexes in the Texas. I am even considering growing a curry plant/tree in a big pot in the house so that I can use fresh curry leaves.
Thank you for helping me to make the food that my husband loves so much.
Cheers!
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November 19th, 2009 at 5:53 pm
hii hetal n anuja,
Can u tell me whether mexicans serve this with rice? is it like a curry?
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hetal Reply:
November 20th, 2009 at 3:06 pm
Hi Sandhya,
No, salsa is basically served like a chutney, not a curry. You can add a little salsa to your Mexican Rice but it really will not taste good with plain white rice.
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November 20th, 2009 at 6:41 pm
Hetal and Anuja
Great recipes. you guys are so good. I have a request for a mexican recipe – CHIMICHANGAS. If you can have a video up for that.
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December 1st, 2009 at 8:27 am
hi,
can i substitute bell pepper instead of jalapenos.Thanks in advance.Wonderful recipes
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hetal Reply:
December 1st, 2009 at 11:30 pm
Hi Mythily,
Bell pepper has a distinctly different taste than jalapeno pepper. If the level of spiciness is the problem, you can de-seed the jalapenos. If they are not available, then you can substitute another type of green chili.
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December 10th, 2009 at 6:24 pm
Thanks for the wonderful recipe. Can you please tell me what type of tomato sauce we need to use? Or is it fine if we use the tomato puree that we make at home?
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December 10th, 2009 at 9:02 pm
hey, Hetal i love your salsa!!!
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December 11th, 2009 at 10:41 pm
Great Receipe!!! I always wanted homemade salsa receipe, thanks to you!! I want to mention one thing I love all your receipes, the way you explain step by step it makes cooking just so easy. Hetal and Anuja, you are woderful!!
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December 12th, 2009 at 1:44 am
UR AWESOME
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December 12th, 2009 at 1:45 am
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December 12th, 2009 at 1:39 pm
Hi Anuja & Hetal
Sounds very easy! Thanks to you both
Before trying this one I wanna know -
1. Is tomato sauce and tomato puree one and the same thing? If not then -
2. Is it similar to regular tomato ketchup sauce?
Please advise me how and where can I find this in UK?
Hope to get a reply soon!
Thanks…
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hetal Reply:
December 12th, 2009 at 5:37 pm
Hi Rohini,
The difference between tomato sauce, tomato puree and tomato paste is most notable the consistency and depth of flavor. Tomato sauce is the thinnest, followed by tomato puree and finally tomato paste…the thickest. The thicker the product, the more depth of flavor and flavor concentration. Additionally, tomato sauce is sometimes flavored with spices and herbs. You can usually substitute tomato sauce with tomato puree.
Tomato ketchup is a completely different product and cannot be used as a substitute for either.
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Anonymous Reply:
August 26th, 2010 at 10:37 pm
I used tomato ketchup instead of tomato sauce and it tasted really good.
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January 27th, 2010 at 3:37 pm
hi
i was on youtube n was checking out the recipe for adai n ur website popped n i must tell u guys r so grt u make things so easily. i jus wish u guys were in india n i could take classes from u.am gonna try each n evrythng tat u hve.am so excited tat i could find things tat i hve been longing to find u jus make it so.thanks to u guys my husband is going to love me more.hats off!!!pls keep posting more recipes so tat ppl like me can benefit!!
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hetal Reply:
January 27th, 2010 at 7:53 pm
Hi Deepa,
Thanks for your kind words and welcome to SMTC!
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January 31st, 2010 at 6:09 pm
[...] Refried Beans – Recipe Salsa – Recipe Shredded Lettuce Diced Tomatoes Sliced Spring Onions Sliced Black Olives Chopped Bell Pepper [...]
February 9th, 2010 at 9:50 pm
super recipe
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June 3rd, 2010 at 9:53 pm
Hi Ladies,
Came across your web page by chance the other day. Glad I did. I was hungry for some Chips and Salsa today so, I tried the Salsa recipe. It’s in the fridge now cooling but my samples so far are awesome. I am eager to try the Butter Chicken (Murgh Makhani) soon. I love the videos. Not only do they show how to make each recipe, they also make your mouth water. Wish I could reach in with a fork and take a bite.
Thanks.
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anuja Reply:
June 6th, 2010 at 10:42 pm
Hi Neil,
Glad we could help
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June 26th, 2010 at 4:19 am
since i don’t have a food processor can u giv me another way to make it as it luks sooo delicious
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anuja Reply:
June 28th, 2010 at 1:34 pm
Hi Akshaya,
Use a blender but use the pulse option so it does not become a smooth mixture
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