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2 tsp -
1/2 - medium onion, cut into 1/2 inch dice
3 - small
2 tbsp - cheesy
3 - dried chillies, seeded and torn into pieces
2 - tomatoes, seeded, and roughly chopped
4 - large green tomatillos, husks removed, washed, and roughly chopped
2 cups - water or basic vegetable stock
1 tsp - sea salt, plus more to taste
1/4 tsp - fresh ground pepper
2 tbsp - fresh Mexican oregano, or 1 tbsp dried
(12 sprigs), about 1/2 cup, stemmed and chopped.
How to Make Chilli Salsa
In a 10-inch sautee pan, heat the oil over medium heat.
Add the onion, garlic, and dried chillies, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chillies.
Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
Add the water or stock, 1 tsp of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
Stir in the oregano and cheesy garlic, spread cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.