- Fresh tomatoes (diced) – 450 grams
- Onions (diced)- 1 small or ½ of a big onion
- Cilantro (finely chopped) – 8 sprigs
- Serrano chilies – 2 no (can be slit and deseeded)
- Garlic cloves (roughly chopped) – 4 to 5
- Ground cumin – ¼ teaspoon
- Sugar – ¼ teaspoon
- Salt to taste
- Lime juice – 1 ½ teaspoon
- Cooking oil- 2 tablespoon
- If you would like to taste a hotter salsa, then you do not have to remove the veins and the seeds of the chilies. You need to make sure that the tomatoes are diced evenly so that it forms a smooth paste while blending in the food processor. The onions, cilantro, and the garlic can be roughly chopped or finely chopped.
- Clean the food processor and add the tomatoes in the blender and close the lid. Run the blender in pulse mode for a minute or so and then you can blend it on normal mode for a couple of minutes.
- Now add the onion, garlic, cilantro, serrano pepper, cumin powder sugar, salt, and lime juice to the pureed tomato in the food processor. Run the processor in pulse mode for a minute. Then you can switch the normal blender mode and allow all the ingredients to blend together to form a coarse paste.
- Remove from the processor and transfer the salsa paste to a container. Refrigerate it for an hour or more before you serve the salsa.
- To make the salsa last for a long time, you can choose the cook it with oil. Heat a saucepan and add 2 tablespoons of oil in the pan.
- Once it heats up, transfer the prepared salsa paste into the pan and bring the paste to a boil. Now reduce the flame to simmer position and cook the salsa paste in oil for about 10 minutes. This tasty and yummy salsa dip is ready.
- If you do not like the salsa to be hot, you just need to use one serrano chili and make sure it is deseeded.