Mexican Salsa

Maxican Salsa, salsa dip
Mexican Salsa is a dip, which can be cooked or can be had raw as a salad, mixing all the ingredients. There are a lot of variations in making the salsa. But whichever way it is made, it tastes delicious and can be paired with tortilla chips, fajitas, scrambled eggs, bread, and pancakes. It can also be topped on a pizza too.

1. Tomatoes - 3 to 4 nos. 
2. Jalapeno Peppers - one red and one green (2nos.) 
3. Crushed garlic - 3 to 4 pods
4. Paprika (chilly powder with smoky flavor)- 1/2 tsp. (can be substituted with red chilly powder)
5. Mustard sauce - 1 tsp.
6. White Vinegar - 1/2 tsp.
7. Oregano powder - 1/2 tsp.
8. Cumin powder - 1/2 tsp.
9. Olive oil - 1 tsp.
8. Salt to taste

Cooking Method:

1. Chop the peppers and tomatoes finely. 

2. Heat 1 tsp. of oil in a pan and add chopped peppers and saute it for 2 min. 

3. Add tomotoes and saute for a min and add all the other ingredients except vinegar and simmer until the water evaporates. 

4. Add the vinegar before switching off the flame and enjoy the salsa with tortilla chips, on scrambled eggs and fajitas.

*Tinned tomatoes can also be used to make salsa.
* Instead of vinegar, lime juice can also be used.