Put the tomatoes in hot water for about 10 mins, remove the skin and chop. Pierce the capsicum with a fork and hold over flame until the skin blackens. Remove from heat, rub off the burnt skin and chop.
Heat the oil and fry the onions for 1/2 a min.
Add the remaining ingredients and cook for 3-4 minutes.
Put salsa in the refrigerator, and serve cold with nachos.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.