Spicy Tomato Onion Salsa Recipe – Quick Indian Condiment

Last Updated on 1 month by Neha Deshmukh

Spicy Tomato Onion Salsa Recipe – Quick Indian Condiment

Hey everyone! If you’re anything like me, you love a good snack. And honestly, sometimes the best snacks are the ones that are fresh, flavorful, and take almost no time at all. That’s exactly what this spicy tomato onion salsa is! I first made this when I was craving something zesty to go with some papdis, and it’s been a staple ever since. It’s a little burst of Indian-inspired flavor that’s perfect for parties, movie nights, or just a little afternoon pick-me-up.

Why You’ll Love This Recipe

This salsa isn’t your typical Tex-Mex version. It’s got a lovely Indian twist, thanks to the cumin and green chilies. It’s incredibly quick to make – seriously, just 5 minutes! Plus, it’s super versatile. You can adjust the spice level to your liking, and it pairs beautifully with so many things. It’s a guaranteed crowd-pleaser, and honestly, it’s just plain delicious.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing salsa:

• ?? cup chopped tomatoes
• ?? cup chopped onions
• 1 teaspoon chopped green chilies
• ?? teaspoon ground cumin
• ?? teaspoon ground black pepper
• 2 teaspoons lemon juice
• 2 tablespoons chopped coriander leaves
• Salt as required

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this salsa special.

First, cumin is a cornerstone of Indian cooking. It adds a warm, earthy flavor that’s just so comforting. You can use roasted cumin powder for an even deeper flavor – I sometimes quickly dry roast cumin seeds in a pan before grinding them myself.

Then there are the green chilies. Indian cuisine loves its spice! The heat level of green chilies can vary a lot depending on the variety. Serrano peppers or Thai green chilies will give you a good kick, while milder varieties like jalapeños are great if you prefer less heat. Feel free to adjust the amount to your preference.

And finally, coriander (cilantro). Fresh coriander is essential! It adds a bright, citrusy note that balances the spice perfectly. Don’t skimp on it – it really makes the salsa sing.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you won’t believe it.

1. First, rinse and roughly chop your tomatoes, onions, and green chilies. Don’t worry about making them perfectly uniform – a little rustic charm is perfectly fine! You can also deseed the tomatoes and chilies if you want to reduce the acidity or heat.
2. Now, transfer all those chopped goodies to a food processor.
3. Add the ground cumin, black pepper, salt, and lemon juice. The lemon juice is key – it brightens everything up!
4. Pulse the food processor until you reach a slightly chunky consistency. You don’t want it to be completely smooth; a little texture is what we’re after. Be careful not to over-process it!
5. And that’s it! Serve immediately with your favorite tortilla chips, or pop it into an airtight container and refrigerate for later.

Expert Tips

Here are a few little things I’ve learned over the years:

• Taste as you go! Adjust the salt and lemon juice to your liking.
• Don’t over-process. You want some texture, not a smooth puree.
• For extra flavor, let the salsa sit for about 30 minutes before serving. This allows the flavors to meld together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your tortilla chips if you’re serving with those.
• Spice Level Adjustments:
  • Mild: Remove the seeds from the green chilies, or use a milder chili like a jalapeño.
  • Extra Spicy: Leave the seeds in the chilies, or add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of chili powder for an extra kick!
• Festival Adaptations: This salsa is amazing with Diwali farsan (savory snacks). The spicy-sweet combination is just perfect.
• Gluten-Free: Serve with gluten-free tortilla chips or vegetable sticks for a completely gluten-free snack.

Serving Suggestions

This salsa is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With tortilla chips (obviously!)
• As a topping for tacos or quesadillas
• Served alongside grilled chicken or fish
• As a dip for vegetable sticks
• With papdis or other Indian snacks

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors might mellow slightly over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

Q: What is the best way to control the heat level of this salsa?

A: Removing the seeds from the green chilies is the easiest way to reduce the heat. You can also use a milder chili variety.

Q: Can I make this salsa ahead of time? If so, how long will it keep?

A: Yes, you can! It’s best enjoyed fresh, but it will keep in the refrigerator for up to 2-3 days.

Q: What kind of tomatoes work best for this recipe?

A: Roma tomatoes are a great choice because they have a good balance of flavor and flesh. But honestly, any ripe tomatoes will work!

Q: Can I use a blender instead of a food processor?

A: You can, but a food processor will give you a better texture. If using a blender, pulse it very carefully to avoid over-processing.

Q: What are some other ways to use this salsa besides with tortilla chips?

A: Oh, so many! Try it as a topping for grilled meats, fish, or vegetables. It’s also delicious mixed into scrambled eggs or used as a marinade.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!