Graveyard salsa

Based on 9 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Easy 👌
45
min.
Preparation
15
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
500 g tomatoes
onion
bell peppers (red)
chili
10 g ginger
1 clove garlic
10 g cilantro
wheat tortillas
15 g tomato paste
100 ml vegetable stock
lemon (juice)
ice cubes
salt
pepper
sugar
cumin
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
188
Protein
6 g
Fat
6 g
Carb
26 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.
    • 500 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.
    • bell peppers
    • onion
    • chili
    • 10 g ginger
    • 1 clove garlic
    • 10 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!
    • 15 g tomato paste
    • 100 ml vegetable stock
    • 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!