The microwave in my kitchen is usually relegated to the role of reheater – rarely is it called upon to participate in the *making* of a dish. This microwaved tomato salsa recipe dodges the norm!
I often make salsa with raw ingredients – finely chopped tomatoes, onions, chilies salted and stirred together. Raw tomato salsa works beautifully with nachos and the like, but if I want a dip for stuffed parathas or an accompaniment for plain rice, raw tomato salsa doesn’t quite cut it.
Microwaving the tomatoes gives the salsa a slightly cooked taste, without making it pickle-like as sauteing does. Condiments like coriander and mustard oil lend the salsa a distinctly Indian flavor.
- Tomatoes – 2
- Onion – 1/2 (or 1 tablespoon, chopped)
- Green chili – 1
- Coriander leaves – small bunch
- Garlic – 1 clove (optional)
- Mustard oil – 1 teaspoon
- Salt – to taste
Chop the tomatoes into cubes.
Chop onions, green chili, coriander leaves, garlic (if using) into small pieces.
Microwave the chopped tomatoes for 3 minutes. Microwave with the lid on, this will help in containing the spluttering and keeping the microwave clean.
Once microwaved, let the tomatoes cool down for 5 mintues.
Mash the tomatoes with a help of a wide spoon.
To the mashed tomatoes, add a teaspoon of mustard oil, chopped coriander leaves, chopped garlic and onion along with salt to taste.
Mix it all together.
Microwaved tomato salsa, desi style, is ready to be served. Eat along with stuffed parathas, use as a spread on bread, mix it with plain rice.