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Tomato Salsa Dip

Published Tuesday, 27 August, 2013 by Sreejita

Add a tang to your snacks with this two-minute tomato dip



  • • tomatoes
  • • garlic
  • • green chillies
  • • coriander
  • • tamarind (optional)
  • • salt to taste
  • • a drop of mustard oil/ olive oil would also do.


• blanch the tomatoes. A more authentic way of doing this would be to roast the tomatoes on a low flame and then slowly take off the skin by transferring the tomatoes into a bowl of cold water. This lends a very distinctive flavour to the dip. But for the lazy ones like me only blanching would suffice.

• chop green chillies, garlic and coriander leaves.

• mash the boiled/ roasted tomatoes along with the garlic, coriander and a drop or two of oil. Add as many chillies as you can take. For about two tomatoes you can put in about 4-5 cloves of garlic or so.

• in case you are a fan of all things tangy, just squeeze in soak some tamarind seeds and add the juice to your dip.

• indulge with pakoras/cutlets or any other snacks!


  • Misty 4 years ago


  • Rachel 6 years ago

    Yucks so bad and boaring

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