How To Make A Chunky Salsa In Minutes | Salsa Recipe
A shuddh desi salsa made with regular Indian ingredients in under 10 minutes.
Flying chiffon sarees and 80’s Bollywood movies might be a solid combo, but nothing beats some crunchy tortilla chips, tangy salsa, and some guacamole. As much as most of us love some guacamole with Mexican food, it’s not easy to get your hands on an avocado from a regular vegetable vendor. You can go out to a fancy grocery store to buy it, but it costs a bomb!
Tomatoes are readily available and comparatively very cost-effective. Even though most of us buy salsa off the shelves, it is ridiculously easy to make and is super cost-effective. This is a pure desi-home friendly salsa recipe and does not need any fancy kinds of vinegar, herbs, or tomatoes.
Table of Contents
Quick Chunky Salsa
A tangy, chunky salsa made with a handful of ingredients in under 10 minutes. This recipe is a hybrid between a salsa and a pico de gallo.
- 3 medium size tomatoes, chopped
- 1 small onion, chopped
- 1 lemon, squeezed
- 2 tablespoon coriander leaves, chopped
- 1 tablespoon tomato ketchup
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chilli flakes / powder
- Salt, to taste
- 1 small green chilli, chopped
In a bowl add the chopped tomatoes, onions, coriander leaves. Mix well.
Lightly 'mash' the tomatoes with a spoon. You do not want to turn them into a mushy liquid.
Now add the rest of the ingredients. Mix and adjust the salt according to your taste.
Refrigerate the salsa before serving.
Serve with tacos, burritos or tortilla chips.
Lightly press and roll the tomatoes before chopping them up. This will ensure that the juices of the tomatoes are properly released.
What’s The Difference Between Salsa And Pico De Gallo?
Pico de Gallo is also called salsa fresco and primarily consists of uncooked tomatoes, coriander leaves, chilies, lime, and salt. It is fresh, chunky, and tastes great with Mexican food. Salsa on the other hand is a mix of cooked tomatoes, seasoning, and is a little thinner in consistency in comparison to a pico de gallo. Their taste differs vastly due to the freshness of raw, tangy tomatoes.
Want The Store-Bought Style Salsa At Home?
To make a salsa that tastes like store-bought ones, you will need exactly the same ingredients but the process of making it will differ.
- In a pan add a teaspoon of oil. Dunk in the chopped tomatoes, onions, green chili. Let it cook for 3-4 minutes.
- Continuously press it with a ladle to release the juices of the tomatoes.
- Now add the ketchup, pepper, red chilies, salt, and cumin powder.
- Take it off the heat. Let it cool.
- Add chopped coriander leaves and lemon juice.
- Mix. Refrigerate. Serve.
By following this procedure you will get a tangy salsa with a thin consistency that pairs beautifully well with nachos, quesadillas, tacos, and burritos.
No Tomatoes? Some Salsa Variants
Not a fan of tomatoes? Here’s a simple solution. You can make a salsa with just about anything using regular kitchen ingredients and complimenting flavors –
- Fresh mango salsa during the summer sounds delicious. You can use raw mangoes also to give it a tart kick.
- A chunky pineapple salsa pairs well with a spicy burrito. Grill the pineapple till it has char-marks on both sides and then turn it into a salsa.
- Zesty corn salsa with plain nachos is divine. Chopped up onions, peppers, and lemon juice in abundance. We say, yum!
If you are still craving something store-bought, here are some brilliant options available online for you to gorge on.
1. Wingreens Farms Mexican Salsa
- Ingredients include tomatoes, onions, jalapeños, water, capsicum, sugar, and more.
- Contains permitted class two preservatives.
2. Habanero Spicy Salsa
- Made with locally grown habanero chilies.
- 100 grams of this salsa provides 46 kcal of energy.
3. Cornitos Nacho Crisps
- Flavor – Sizzling jalapeño
- Institutional pack
- Easily available online and at local grocery stores.
4. Makino Nacho Chips
- Pack of 6
- No MSG
- No Preservatives
Which is your favorite style of salsa – Chunky or store-bought style?
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.