Easy to make Mexican Salsa by Neharika

Brush 1/ 2tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside. Heat the remaining 3 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes. Add the capsicum and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soften, while stirring occasionally. Add the chillies in vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve warm with tortilla chips.