Red Bell Pepper Salsa

Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato-based, hot sauces typical of Mexican and Central American cuisines. So I decided to give a slight twist to the traditional recipe and it worked out greeeeaaaat! And while most of us serve salsa as a dip with chips (plain or nacho) or for the dieters,with vegetables..nothing is really as comforting as the taste of a crisp potato chip with this fiery accompaniment.. (music playing) No one can eat just one :))


Ingredients (makes one medium sized bowl)


1 large red bell pepper
2 large tomatoes
1 medium onion, chopped
1 green chilli, chopped
Salt
1 tablespoon white vinegar
1/4 cup coriander leaves
1 1/2 teapoon sugar
1 teaspoon red chilli powder


1. Roast the bell pepper on the gas flame ,turning all around once the flame side turns black. Cool and peel off the charred skin. Use a wet hand to wipe away any stubborn bits.
2. Repeat the same step with the tomatoes.
3. Chop the bell pepper and tomatoes into chunks and place in the mixer jar with all other ingredients.
4. Grind till you get a smooth but slightly chunky paste..do not grind into a fine paste. You can grind for 2-3 seconds at a time and check till you get the required consistency.
5. Chill and serve with chips/vegetables ..