Mexican Salsa Dip for Nachos
  1. Roast all tomatoes on direct flame till it is charred.
  2. Peel, and chop all the tomates. Make puree of half of the tomatoes and keep half of the chopped tomatoes aside.
  3. Now heat oil in a pan and add chopped onions and green chilies into it.
  4. When the onions turns soft add all pureed and chopped tomatoes to it.
  5. Add rest of the ingredients and mix well.
  6. Cook for 2 minutes and remove immediately.
  7. Garnish with chopped coriander leaves and serve along with your favourite chips.
Recipe Notes

Nutrition Energy- 372 cal Protein – 7 gm Fat – 14.8 gm Carbs – 53.5 gm Fibre – 11.2 gm