This delicious twist to a good old salsa or relish is such a party favorite! I first tried it in Ranchi, India, at my brother-in-law's house where his mom passed down this family recipe to her kids and friends. Mustard oil gives this dip a zingy and healthy kick with high levels of vitamin E, a great digestive aid and low saturated fat content. My favorite part is watching my guests dip into it assuming its salsa and enjoying their "woah what's in that?" reaction to the unique taste.
- Turn on the gas flame on medium heat. Hold a tomato with a pair of metallic tongs and place on flame. If you don't have a gas burner at home, just skip this step. When the tomato skin starts to crack a bit and browns/chars, turn it around to repeat on all sides. Repeat with the remaining tomatoes.
- Place all tomatoes in a glass bowl in a microwave and cook for 4-5 minutes or until the tomatoes are soft and easy to crush with a fork. If you did not char your tomato skin on a flame beforehand, make sure you poke the tomatoes all over with a fork or knife so that they don't burst open in the microwave.
- Once the tomatoes are done, carefully peel them (the skin should come right off) and crush the pulp with a fork.
- Add all the remaining ingredients to the pulp, except the oil, and place in blender. Blender for 10-20 seconds until all ingredients have harmoniously mixed.
- Place in a serving bowl and add the mustard oil. Mix and serve chilled or at room temperature with tacos or chips.