How to make salsa sauce
Products
0.5 liter
Tomatoes - 1 kilogram
Onions - 1 large head
Garlic - 5 teeth
Hot red pepper - 1 piece fresh or 1 teaspoon dried
Cilantro - 1 bunch
Lemon juice - from 1 lemon
Salt - 1 level tablespoon
Ground black pepper - to taste
How to make salsa sauce
1. Wash the tomatoes, cut the stalks, pour over generously with boiling water, remove the skin.
2. Cut the tomatoes into 1 centimeter cubes and place in a saucepan.
3. Peel the onions, chop finely, mash a little with your hands and add to the tomatoes.
4. Wash the pepper, carefully peel and chop finely, add to the saucepan.
5. Peel the garlic and chop finely.
6. Add salt and black pepper, stir the mixture.
7. Wash cilantro, shake dry over the sink, and chop.
8. Put the saucepan on the fire and cook for 20-30 minutes until the desired consistency.
9. Squeeze citrus juice into the future sauce.
10. Boil the sauce for another 10 minutes, then cool and serve.
Fusofacts
Salsa sauce came to us from Mexico. The peculiarity of the salsa sauce is that one ingredient should be sweet, the other spicy. In the generally accepted (in Russia) form, these are tomatoes and peppers, but on The birthplace of salsa sauce more original combinations are also used. Feijoa and bow, for example.IN classical salsa cooking variations the sauce is precisely cooked to get thicker. However, in Russia, as a rule, sauce products can be simply mixed. Salsa will be richer if left in the refrigerator for 1 hour after boiling.
Fast chill You can sauce by placing the sauce jar in a saucepan or sink filled with cold water. Served salsa sauce for chips, fries, tortillas, quesadilli.
If the salsa sauce is prepared for the winter, then it is necessary to add a quarter of a glass of 9% vinegar to it 1 minute before the end of cooking and immediately pour it into hot sterilized jars after cooking.
To make salsa, you need to select juicy, dense, meaty tomatoes.
Cilantro in the sauce recipe can be substituted for parsley.
If the tomatoes have a thin, delicate skin, you do not need to remove it - but when cooking the sauce, if you want to get a soft sauce, it is recommended to grind the sauce with a blender.
In addition to cooking, vegetables for the sauce can be whole baked in the oven - they should be kept on a baking sheet covered with baking paper, baked for 20 minutes at 180 degrees.
The calorie content of salsa sauce is about 150 kcal / 100 grams.