by Tarla Dalal
Added to 124 cookbooks
This recipe has been viewed 25680 times
This Mexican style tangy tomato dip makes a perfect accompaniment for Baked Tortilla Chips. Believe me, the delicious flavour of vegetables perked with oregano does not fail to please. This treat provides vitamins A and C and fibre from low calorie veggies like tomato, capsicum and coriander.
- Combine all the ingredients together and refrigerate for at least 3 to 4 hours.
- Mash the salsa slightly to make it like a sauce.
- Serve with the Baked Tortilla Chips.
Nutrient values for 1 1/2 cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.