Spicy Tomato Salsa Recipe – Fresh & Quick Indian-Style Dip

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Salsa Recipe – Fresh & Quick Indian-Style Dip

Hey everyone! If you’re anything like me, you love a good dip. And honestly, nothing beats a vibrant, fresh salsa, especially when it’s got a little Indian-inspired kick! I first made this salsa when I was craving something flavorful to go with some papad, and it’s been a hit ever since. It’s so quick to whip up, and the flavors are just incredible. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average salsa. We’re taking the classic tomato salsa and giving it a delightful Indian twist with warm spices like cumin and black pepper. It’s fresh, it’s zesty, it’s a little bit spicy, and it’s ready in just 15 minutes! Perfect for a quick snack, a party appetizer, or even a topping for your favorite dishes. Plus, it’s naturally gluten-free and easily made vegan. What’s not to love?

Ingredients

Here’s what you’ll need to make this amazing salsa:

• 2 Red ripe tomatoes
• 1 Onion (yellow or red)
• 1 Green chilli or Jalapeno
• 1 Garlic clove
• 2 Tablespoons Coriander leaves
• 1 teaspoon Sugar or honey
• 1 teaspoon Lime juice
• 1 teaspoon Red chilli powder or sweet paprika
• 1 teaspoon Tomato sauce or pasta sauce
• ??> Black pepper powder (to taste)
• ??> Cumin powder (to taste)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! Using really good, ripe tomatoes is key here – they’re the star of the show. I prefer using Roma tomatoes, but any juicy, red tomato will work beautifully.

The balance between the green chilli and red chilli powder is also important. The green chilli gives you that fresh heat, while the red chilli powder adds a lovely depth of flavor. Feel free to adjust the amount of each to your liking!

And now for the Indian magic: cumin and black pepper. These spices add a warmth and complexity that you won’t find in traditional salsa. Don’t skip them! A little bit goes a long way.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First things first, thoroughly wash all your fresh ingredients. This is a good habit to get into, always!
2. Now, let’s chop! Finely chop the tomatoes, onion, green chilli, and garlic. You can do this manually, or if you’re short on time, a food processor works great.
3. If you’re using a food processor, pulse the coriander leaves, green chilli, and garlic until they’re coarsely chopped. Then, transfer them to a mixing bowl.
4. Add the cubed onion to the processor and pulse until it’s minced. Add that to the bowl too.
5. Process the tomatoes separately until they’re finely chopped. Then, combine them with everything else in the bowl.
6. Time for the spices! Mix in the black pepper powder, cumin powder, sugar (or honey), lime juice, red chilli powder, tomato sauce, and salt.
7. Give everything a good mix and taste. Now, this is where you get to be the chef! Adjust the seasoning to balance the sweetness, tanginess, and spice until it’s just right for you.

Expert Tips

• Don’t be afraid to taste as you go! Salsa is all about personal preference.
• For a smoother salsa, pulse the ingredients a few extra times in the food processor. But I personally like a little bit of texture.
• If you find the salsa is too acidic, add a tiny bit more sugar or honey.
• Letting the salsa sit for about 10-15 minutes after mixing allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegan if you use sugar instead of honey!
• Spice Level Adjustment: Want it milder? Remove the seeds from the green chilli, or use sweet paprika instead of red chilli powder. Want it hotter? Add a pinch of cayenne pepper or use a hotter variety of chilli.
• Festival Adaptation: My family loves serving this with Diwali farsan (savory snacks) – it’s a delicious combination!
• Gluten-Free: Naturally gluten-free, making it perfect for everyone.

Serving Suggestions

Okay, so what do you eat this amazing salsa with? The possibilities are endless!

• Tortilla chips are a classic choice.
• Bruschetta is a lovely option for a more sophisticated snack.
• Papad (Indian crispy wafers) are amazing with this salsa.
• You can even use it as a topping for tacos, grilled chicken, or fish.

Storage Instructions

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

FAQs

What kind of tomatoes are best for salsa?

Roma tomatoes are my go-to because they have a good balance of flavor and aren’t too watery. But really, any ripe, red tomato will work!

Can I make this salsa ahead of time?

Yes, you can! Making it a few hours ahead of time allows the flavors to develop. Just store it in the fridge until you’re ready to serve.

How do I adjust the heat level?

Remove the seeds from the green chilli for a milder salsa, or add a pinch of cayenne pepper for extra heat.

What can I serve with this salsa besides chips?

So many things! Tacos, grilled meats, fish, vegetables… get creative!

Is it possible to make this salsa without a food processor?

Absolutely! It just takes a little more elbow grease. Finely chop all the ingredients by hand. It’s a great way to get a little kitchen therapy in!