Fresh Spicy Salsa Dip

Seems like winter has bid adieu to Calcutta. How intensely we all desired for a chilly, biting and freezing winter this time. Too bad we Calcuttans couldn't luxuriate in this weather too long. My dear winter, went away too soon.

I have been making this and that all these days. Actually all of this winter. Mostly baking goodies. I have a huge bunch of recipes ready with me to blog here. The Spicy Salsa Dip I am writing about today, is a super success! I was delighted with its sheer flexibility.

Now coming to the recipe, well, nothing can outdo this absolutely versatile and handy homemade Salsa Dip. Though Salsa is commonly not cooked, you will come across some recipes that ask for the tomatoes or capsicums to be grilled or charred to educe a smoky flavour. In this recipe, I have fire-roasted the capsicum for the same flavouring.

Since this dip essentially uses vegetables, it is assuredly healthy. Can be served as a dip with nachos or even substituted for ketchup. I have used it as a pizza spread as well. So you see, its uses are varied. And, I'm sure you will conveniently think of further means of its usage.

This dip can be stored for about a week in a refrigerator, if kept in a glass jar.

Capsicum - 1 big sized
Tomato ketchup - 1 cup
Green chillies (soaked in vinegar) - 4 tsp.
Red chilli powder - 1 tsp.
Oregano - 1 tsp.
Olive oil - 2 tbsp.
Onion - 2 tbsp., chopped
Sugar - 1/2 tsp.
Salt as per taste

Pierce capsicum with a fork and hold it over the flame till the skin begins to blacken and blisters are formed. Remove from the heat. Rub off the burnt skin and chop.
Place all the ingredients in a blender and blend to a smooth paste.