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

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

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

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