Graveyard salsa

Halloween is the time to bring the art department to bear on your food. I love coming up with ghoulish creations, and now I can make a scary salsa for my guests!


Difficulty: Easy

Time: 45 min. preparation time, 15 min. baking time

Nutrition: Calories ca 188 / Protein 6g / Carbohydr. 26g / Fat 6g

Ingredients (4 servings)

500 gtomatoes
2bell peppers (red)
10 gginger
1 clovegarlic
0.5 bunchcilantro
3wheat tortillas
15 gtomato paste
100 mlvegetable stock
1lemon (juice)
ice cubes
vegetable oil for frying


large saucepan, baking sheet, oven, large frying pan, scissors, slotted spoon, large bowl, parchment paper, cutting board, knife

Wine Tip

Classic margarita
A classic margarita, that perfect blend of fine tequila, lime juice and triple sec, is the indisputable companion for this Latin American-inspired dish.

Step 1

Graveyard salsa

Preheat oven to 150°C/300°F. Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.

large saucepan, oven, slotted spoon, large bowl

500 g tomatoes / ice cubes

Step 2

Graveyard salsa

Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.

cutting board, knife

2 bell peppers / 1 onion / 1 chili / 10 g ginger / 1 clove garlic / 0.5 bunch cilantro

Step 3

Graveyard salsa

Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.

baking sheet, oven, scissors, parchment paper

3 wheat tortillas

Step 4

Graveyard salsa

In a large frying pan, sauté bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!

large frying pan, large bowl

15 g tomato paste / 100 ml vegetable stock / 1 lemon / salt / pepper / sugar / cumin / vegetable oil for frying