Mexican salsa dip

Name: Mexican salsa dip
Cuisine: Indian
Ingredients: 1 green capsicum; 1/2 cup finely chopped onions; 2 1/2 cups blanched and chopped tomatoes; to taste salt; 1/2 tsp sugar; 1 tsp chillies in vinegar; 1/2 tsp chilli powder; 1/2 tsp dried oregano; 3 1/2 tsp oil for brushing and cooking

Bhumika Gandhi @cook_9755604

##rainbow7
#sidedish
post 4

Bhumika Gandhi @cook_9755604

##rainbow7
#sidedish
post 4

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Ingredients

1green capsicum
1/2 cupfinely chopped onions
2 1/2 cupsblanched and chopped tomatoes
to tastesalt
1/2 tspsugar
1 tspchillies in vinegar
1/2 tspchilli powder
1/2 tspdried oregano
3 1/2 tspoil for brushing and cooking

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Steps

1

Brush 1/ 2tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens.
2

Remove from the flame, immerse it in water and allow it to cool.
3

Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
4

Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes.
5

Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
6

Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soften, while stirring occasionally.
7

Add the chillies in vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve warm with tortilla chips.