We have shared our raw salsa recipe with you, and now here is the recipe for a cooked version so that you can take your pick depending on your mood and patience level. Here, simple ingredients blend to produce a sensational dipping experience. The sweetness of red onions, the depth of the cumin, and the zing of the coriander and lime form such a superb team. We’ve got this recipe just how we like it, and we hope you think it’s as marvellous as we do. You can make it as chunky or smooth as you like and you can add your own touches without offending us. It really is the ultimate low-fat accompaniment to tortilla chips, crudités, Mexican dishes or anything else you have to hand.
- Blend the tomatoes with the fresh chillies.
- Take a non-stick pan, place it over a medium heat and tip in the onions and the garlic. Cook them for roughly two minutes or until they soften a bit.
- Add in the tomato sauce and stir to properly blend the ingredients.
- Add in the cumin, the salt and the pepper, and stir well to incorporate them.
- Bring the sauce to a simmer, lower the heat to the minimum and cook it for anywhere between 15 to 25 minutes, depending on how watery your tomatoes are.
- Stir the salsa every five minutes to avoid burning it.
- Two or three before the end the cooking time, add in the chopped coriander (cilantro) and the lime juice if desired. What you want to obtain at the end of the cooking process is a thick salsa. Remember to cool the sauce down before serving it.
- Tinned tomatoes can be substituted with 1lb, 1.6oz (500g) of fresh tomatoes.
- Feel free to use your favorite variety of chili for this dish.
Preparation Time: 10m
Cooking Time: 25m
Total Time: 35m
Storage Times: Keeps for 3 days in the fridge