Try this home-made salsa dip with store-bought nachos/tortilla chips...
Most salsa recipes require no cooking hence making it important to consume it soon especially if not refrigerated, but this recipe increases the shelf life of the salsa through cooking and decreases the chances of contamination. The cooked tomatoes help to stabilize the mix.
Salsa Recipe...makes about 1 cup.
3 tsp chillies in vinegar,
1 small onion, choppped
1/2 tsp red chilli powder
1/4th tsp ajwain seeds (carom seeds)
1 tbsp vegetable oil
1 tsp sugar
1/4 tsp salt (or salt to taste)
Blanch and skin tomatoes.To blanch , boil a pan of water. Cut a small slit in the skin of the tomatoes and dip them in water for about 10 minutes. Remove and plunge into cold water. The skin can now be removed easily. Now chop up the tomatoes.
Pierce the capsicum with a fork and roast it over an open flame till the skin blackens. Let cool a little and peel off the skin. Chop it up fine.
Heat the oil, add the ajwain/carom seeds and after a few seconds add the onion and fry for half a minute.
Add all the other ingredients and fry for a further 3-4 minutes. (Can add salt, chilli powder and sugar according to taste)
Let cool and serve with tortilla chips.