Graveyard salsa

Graveyard salsa

Based on 12 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

45 min

Baking

15 min

Resting

20 min

Ingredients

2Servings
250 g
tomatoes
½
onion
1
bell peppers (red)
½
chili
5 g
ginger
½ clove
garlic
5 g
cilantro
wheat tortillas
g
tomato paste
50 ml
vegetable stock
½
lemon (juice)
ice cubes
salt
pepper
sugar
cumin
vegetable oil for frying
MetricImperial

Utensils

large saucepan, oven, slotted spoon, large bowl, cutting board, knife, baking sheet, scissors, parchment paper, large frying pan

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal188
Fat6 g
Protein6 g
Carb26 g
  • Step 1/4

    Preheat oven to 150°C/300°F.  Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.
    • 250 g tomatoes
    • ice cubes
    • large saucepan
    • oven
    • slotted spoon
    • large bowl

    Preheat oven to 150°C/300°F. Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.

  • Step 2/4

    Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.
    • 1 bell peppers
    • ½ onion
    • ½ chili
    • 5 g ginger
    • ½ clove garlic
    • 5 g cilantro
    • cutting board
    • knife

    Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.

  • Step 3/4

    Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.
    • wheat tortillas
    • baking sheet
    • oven
    • scissors
    • parchment paper

    Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.

  • Step 4/4

    In a large frying pan, sauté onion, bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!
    • g tomato paste
    • 50 ml vegetable stock
    • ½ lemon
    • salt
    • pepper
    • sugar
    • cumin
    • vegetable oil for frying
    • large frying pan
    • large bowl

    In a large frying pan, sauté onion, bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!

  • Enjoy your meal!

    Graveyard salsa

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