Home-made Salsa is always a wonderful idea, goes well with chips or nachos and is especially great because there are no added preservatives unlike the store-bought versions.
5 fresh tomatoes, peeled then chopped
1 tsp. tomato paste
1 tbsp. tomato sauce
½ tsp. sugar
2 green chilies, chopped
1 small onion, chopped
juice of 1 lemon
1 tsp. salt
½ tsp. cumin powder
1 big bunch of coriander
½ tsp. garlic paste
put everything into your food processor. Pulse a few times, and check the consistency of your salsa. If you like it chunky, stop when it looks ok for your taste. I don't like huge chunks in my salsa dip, so I pulse until it's not completely smooth but doesn't have big visible chunks in it. Taste and adjust salt/chili.
You can even add a bit of chili powder if you want it extra spicy. The salsa tastes better after it's refrigerated for a few hours. I prefer to make mine the day before I will use it. That way, the flavors develop perfectly. You can make it at least an hour before using too.
For my Crisps recipe, check here.