4 medium size tomatoes – without cutting
1 tomato – finely diced in small pieces
Some coriander leaves- finely chopped
Some coriander leaves- no need to chop
1 green chili
2 tbsp oregano seasoning
½ tbsp chili flakes
½ tbsp roasted cumin seeds powder
¼ tbsp of black pepper powder
½ tbsp lemon juice
Salt to taste
Take a pan and dry roast the tomatoes and green chili at a low flame. Keep flipping them so that they get roast from every side.
After 10-15 minutes, the peel of the tomatoes will start coming out.
Take them out and remove the peel.
Blend them coarsely along with coriander leaves, oregano seasoning, chili flakes, black pepper powder, lemon juice, and salt.
Now, transfer it in a bowl and add chopped tomato and coriander leaves in it.
Mix it nicely. Garnish with coriander leaves.
Super spicy and delicious salsa dip is ready to serve.
It goes perfect with nachos, French fries, zucchini fritters, nuggets, and potato wedges.
You can add chopped green chilies also if you like spicier flavor.