A punchy Mexican dip with an Indian twist, this tangy tomato salsa comes alive with the warm, earthy notes of Sunrise Jeera powder. Chopped ripe tomatoes, onions, chillies and coriander meld together beautifully, spiked with zesty lemon and aromatic jeera. Takes just 25 minutes, but packs a flavourful punch that's perfect with crisp tortilla chips or dolloped over tacos. Let the salsa rest for 20-25 minutes before serving - this allows the flavours to mingle and intensify.
Sunrise tip: For a smoother salsa, pulse the ingredients in a food processor instead of chopping by hand. But stop before it turns into a purée for the texture.
Time: 5 minutes
In a large bowl, combine the chopped tomatoes, onion, green chillies and garlic.
Drizzle the lemon juice over it, and add olive oil, tomato ketchup, coriander leaves, salt to taste and Sunrise Jeera Powder.
Stir well to mix.
Time: 20-25 minutes (passive)
Cover the bowl and let the salsa rest at room temperature for about 30 minutes. This allows the flavours to meld and intensify. Give it a quick stir before serving.
Transfer the salsa to a serving bowl. Garnish with a few coriander leaves if you like. Serve with tortilla chips or as a topping for tacos, quesadillas, burritos or any Mexican dish.
Buen provecho!
Main Dish: Veggie-loaded quesadillas, Paneer-stuffed burritos
Accompaniment: Crisp tortilla chips, Toasted pita wedges