Graveyard salsa

Step 1/ 4

• 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

• 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

• 1½ 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

• 7½ 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!