Salsa is one of my favourite dips. It is a great spring time dip – so fresh and light. It is also fabulously versatile because you can use it as an accompaniment to so many dishes.
- 6 large tomatores
- 1 red capsicum
- 3 cloves garlic
- 1 T finely diced onions
- 2 stalk celery finely diced
- 1 t cumin
- 1/2 c fresh coriander, chopped
- olive oil
Brush oven tray with oil and preheat oven to 200C. Chop tomatoes and capscums into quarters, and peel and slice the garlic. Cook until vegetables are soft. Chop tomatoes and capsicum into small chunks. Finely chop garlic.
Place 0nion and celery in large saucepan and saute in 1 T olive oil until cooked through. Reduce heat to low, and add cumin and enough water to keep ingredients from sticking to the pan. Add tomato mix to pan. Add coriander to the pan and cook until heated through. Remove from heat.
Once cool, serve with plain corn chips or chopped vegetables (cauliflower is especially good).