How to make your own Salsa dip
The first month of back-to-school season is over, exams and deadlines are just around the corner. What better to soldier on the pile of school works than to do it while enjoying a delicious snack? Just grab any chips on the grocery shelves and pair with salsa.
But chips already have so much salt and preservatives as it is, buying ready-made salsa may not be the healthiest option. So here’s how you can make your own with ingredients is easily found in your local market.
You’ll need half a kilo of ripened tomatoes, one large bell pepper of your choice, one medium white onion(minced), one small red onion(minced), a small bundle of kinchay (leaves removed and minced), butter or margarine, a dash of salt and pepper and a blender.
First, char (not burn) the tomatoes and bell pepper over a grill or a pan without oil. Let it cool for a few minutes. If you want your salsa to be chunky you can mince the tomato and bell pepper, it is important that you do these separately. If you’re in a hurry you can blend it.
Then saute the red onion on butter over a medium fire, add the tomatoes followed by the bell pepper after a minute. Put salt and pepper to taste or a powder seasoning of your choice. By this time, the tomatoes will be watery so give it time to reduce.
When you achieved the past-like consistency add the minced white onion and kinchay for a satisfying crunch. Let it cool for a while. Enjoy your chips with a healthier dip.
Left over salsa can last up to two weeks if refrigerated properly.