Ingredients: 8 Tomatoes,1 Onion – finely chopped,2 Green Chillies – finel chopped,1/4 teaspoon Cumin powder (Jeera),Salt – to taste,1 teaspoon Sugar,Coriander (Dhania) Leaves – a small bunch finely chopped,1 tablespoon Tabasco Original – Hot Sauce
Time in minutes: 35 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Mexican Salsa Recipe, we will first cook the tomatoes in a pressure cooker. Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.After 2 whistles, turn off the heat and allow the pressure to release naturally. Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely.Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine. Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder, tabasco sauce and coriander leaves. Mix the Mexican Salsa well to combine.Transfer the Mexican Salsa to a chip and dip bowl and the salsa is now ready to be served along with nacho chips.Serve the Spicy Mexican Salsa along with crispy Nachos for a party or make a Loaded Veggie Nachos Recipe – top it with salsa, sour cream, rajma & cheese and serve for parties. Kids also will love this simply delicious salsa when added to the Loaded Nachos.