This Tomato dip is based on the Salsa recipe at Epicurious which is the same that Jugalbandi had referenced quite sometime back for their salsa. I call it a tomato dip simply because the kind of tomatoes and chilli that I have used does not yield a perfect salsa flavour but makes a superb tomato dip that can be served on the side with a variety of dishes.
- Tomatoes – 500 gms (halved or quartered)
- Green Chilli – 3
- Onions – 100 gms (sliced into rings)
- Garlic Cloves – 3
- Coriander – 1/3 cup (finely chopped)
- Salt to taste
- Lemon juice – 1tsp
- Broil the tomatoes and the green chillies till they are roasted on both sides. (I used the grill mode in my oven – the food in this case is placed about 6 inches under a direct heat element). The tomatoes should be cooked through and not just charred from the outside. Peel the charred skin off the tomatoes. Set aside to cool. Coarsely chop once the tomatoes are cool.
- At 250 C, roast garlic and onions for 10 minutes or more until they begin to char at the edges. Set aside to cool.
- Pulse the green chillies, onions and garlic. Transfer to a larger bowl. Add coarsely chopped tomatoes to this bowl. Add water to adjust consistency of the salsa – you should be able to spoon it.
- Add salt, coriander and lemon juice and mix well.
- Serve immediately or set aside for an hour for the flavours to develop before serving.
A simple Tomato Dip – for the Recipe Marathon.
Check my fellow recipe marathoners: