In a non-stick pan take oil, once the oil heats up add finely chopped garlic and saute it for 20 seconds, then add finely chopped onion and mix well cook it for 8-10 minutes till the onions become light pink.
Then add finely chopped capsicum and mix well cook this for another 10 minutes till onions & capsicum become soft.
Then add blanched chopped tomatoes and mix well and cook for another 5 minutes.
Then add salt, sugar and red chilli powder and cook the salsa on slow flame for another 12-15 minutes.
After 15 minutes add ketchup, parsley and mix well cook the salsa for another 10 minutes on slow flame.
Lastly add finely chopped jalapenos mix well and switch off the flame. Serve it warm with any chips or crackers of your choice.
To blanch the tomatoes boil water in a vessel once the water is boiling, give slight cut to the tomatoes and dip them in boiling water and cook them for 5-8 minutes, then drain the water from the tomatoes and run them under cold water and keep aside for 10-15 minutes, then peel the skin and de-seed them and finely chopped them.
