Graveyard salsa

Graveyard salsa

8 ratings

Oliver, technical evangelist


„Halloween is the time to bring the art department to bear on your food. I love coming up with ghoulish creations, and now I can make a scary salsa for my guests!“

Difficulty

Easy 👌
45
min.
Preparation
15
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
500 g
tomatoes
1
onion
2
bell peppers (red)
1
chili
10 g
ginger
1 clove
garlic
½ bunch
cilantro
3
wheat tortillas
15 g
tomato paste
100 ml
vegetable stock
1
lemon (juice)
ice cubes
salt
pepper
sugar
cumin
vegetable oil for frying
Metric
Imperial
  • 500 g tomatoes
  • 1  onion
  • 2  bell peppers (red)
  • 1  chili
  • 10 g ginger
  • 1 clove garlic
  • ½ bunch cilantro
  • 3  wheat tortillas
  • 15 g tomato paste
  • 100 ml vegetable stock
  • 1  lemon (juice)
  • ice cubes
  • salt
  • pepper
  • sugar
  • cumin
  • vegetable oil for frying

Utensils

  • large saucepan
  • baking sheet
  • oven
  • large frying pan
  • scissors
  • slotted spoon
  • large bowl
  • parchment paper
  • cutting board
  • knife

Enjoy with

Classic margarita
A classic margarita, that perfect blend of fine tequila, lime juice and triple sec, is the indisputable companion for this Latin American-inspired dish.

Nutrition per serving

Cal
188
Protein
6g
Fat
6g
Carb
26g

Step 1/4

Preheat oven to 150°C/300°F.  Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.
  • 500 tomatoes
  • ice cubes
  • large saucepan
  • oven
  • slotted spoon
  • large bowl

Preheat oven to 150°C/300°F. Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.

Step 2/4

Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.
  • 2 bell peppers
  • 1 onion
  • 1 chili
  • 10 ginger
  • 1 clove garlic
  • ½ bunch cilantro
  • cutting board
  • knife

Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.

Step 3/4

Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.
  • 3 wheat tortillas
  • baking sheet
  • oven
  • scissors
  • parchment paper

Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.

Step 4/4

In a large frying pan, sauté onion, bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!
  • 15 tomato paste
  • 100 ml vegetable stock
  • 1 lemon
  • salt
  • pepper
  • sugar
  • cumin
  • vegetable oil for frying
  • large frying pan
  • large bowl

In a large frying pan, sauté onion, bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!