While planning a party, one of the first things we worry about is what finger food to serve.
While non-vegetarian guests are invariably taken care of with the ubiquitous kebabs and tikkas, it’s the vegetarians who usually give us the most grief. Chaat after all, can only go so far.
Lately though, urban Indians have discovered “dips” and a whole new world of vegetarian options have opened up. With exotic vegetables like the avocado (among other things) being readily available, hosts can show off their Greek or Mexican prowess with ease.
Salsa
There are so many variations of the salsa. Picture a kachumbar salad garbed with some firang ingredients and you will get a picture. Unlike a salad, however, a salsa is cooked.
Ingredients
3 tbsp onion, finely chopped
2 small cloves of garlic, minced
3 large ripe tomatoes, peeled and chopped
2 hot Jalapeno peppers (Thai bird’s eye chillies will also do)
2 to 3 tbsp chopped coriander leaves
2 tbsp lime juice
Salt and pepper
Method
Put the onion and garlic in a strainer and pour two cups of boiling water over them. Remove from strainer and set aside to cool.
Now combine the onion and garlic with the tomatoes, chilli, coriander leaves, lime juice, salt, and pepper. Refrigerate for a couple of hours or till needed. Makes about two cups of salsa. Serve with nachos.