Step 1/4
- 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
- 2 bell peppers
- 1 onion
- 1 chili
- 10 g ginger
- 1 clove garlic
- 10 g cilantro
Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.
Step 3/4
- 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
- 15 g 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!
in Berlin