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Tomato salsa sauce. Tomato salsa - very quick summer dinner Tomato salsa recipe

Today we will continue our culinary tour of the most famous dishes Mexican food... Last time we cooked with you, and today we will cook salsa sauce classical. Of course, it must be made, of course, it tastes spicy and of course you can immediately feel the cheerful mood of the inhabitants of sunny Mexico. It is usually served with meat dishes. You will definitely find it on the menu of any, even the smallest roadside cafe. Not to mention the expensive restaurants, there you will be offered several types of salsa.

The history of the origin of the classic Mexican salsa sauce cannot be traced back to its roots. From the most ancient times, apparently, she pleased her spicy taste the ancient Incas, Aztecs and Mayans about which there is no evidence. Another thing is the Spanish conquistadors, who immediately noticed the dish with original taste and who gave it its name.

Actually, salsa is in Spanish, but the name stuck in Mexico and has survived to this day. And at the beginning of the twentieth century, the commercial production of salsa sauce began in the United States, in New Oregon. The pioneer was Charles Erath, a local with an entrepreneurial talent. Within a few years, he opened several stores throughout the state, the main product in which, of course, salsa sauce.

As already said, the best option will serve salsa sauce to meat dishes... Beef, venison, lamb, everything goes well with it. And then there is an interesting combination - salsa sauce and. Better, of course, sea. It is with her that the taste of salsa is revealed in new shades. If you love fish, then this article is for you.

Preparation

Let's get started. First of all, we will deal with tomatoes. Choose really absolutely ripe, soft, only ripe and always with a pronounced one. Remember, tomatoes are responsible for the flavor of the salsa sauce.

Make cross-shaped cuts on the top of each tomato. This is necessary to remove the skin. Then pour boiling water over the tomatoes. The skin will then peel off easily. Don't worry, boiling water won't affect it in any way. Carefully cut the stalks out of them and finely chop them on a cutting board. You need to cut really finely, just chop, a blender is not suitable for this dish, so arm yourself with the sharpest knife available in the kitchen.

We peel the onion and rinse it under cool water. Next, we have a difficult stage. It is necessary to chop it very finely, just like tomatoes. Each hostess, of course, has her own way. Someone manually with a sharp knife, someone uses numerous kitchen gadgets. I admit, honestly, I use a knife in the old fashioned way, since all these newfangled smart mechanisms are not always suitable for a particular dish. The main thing is the result, which means the methods are not so important.

Next, in a deep bowl, combine the chopped onions with the tomato and stir gently. Now let's move on to the other ingredients. need to be cleaned and crushed. This can be done with a special garlic press or simply with a knife on a hard surface.

Put the garlic in the tomato and onion mixture and tackle the chili peppers. All seeds must be removed from it and cut as finely as possible. Add to the previous ingredients and mix again.

It's time to salt the cooked vegetable mix... Remember, salsa shouldn't be too salty. Everything should be in moderation. Each of us has our own taste, but do not overdo it too much. The same story and. Be sure to observe the measure, it should not interrupt the delicate, spicy taste.

Now let's do the cilantro. Untie the bunch, and then cut off all the stems, down to the smallest ones. Only the leaves are used for the salsa sauce. But you don't need to cut it into small pieces. It will not only add a great taste to our sauce, but also decorate the finished dish. Add the chopped greens to the vegetable mixture and proceed to the next step.

Now you need to squeeze the juice out of the fresh, ripe lemon. The main thing in this matter is not to overdo it. Squeeze out a little, stir and taste right away. There is another way to measure a more or less accurate amount of juice. Use a teaspoon or tablespoon. That is, first squeeze the juice from the lemon into a spoon, and then pour it into a bowl. By the way, in this way, you will definitely avoid getting lemon seeds into the finished dish.

So, mexican sauce classic salsa is almost ready, the easiest part of the work remains. Mix the finished dish and put it in the refrigerator for about an hour, so that it is well infused. During this time, all the ingredients are saturated with each other's juices and acquire the very salsa sauce for which it is so loved in Mexico. Just do not forget, ready-made sauce does not last long. It must be fully used in 2-3 days, otherwise it will lose both taste and aroma. Bon Appetit!

Ingredients

  • 3 pcs - ripe tomatoes;
  • 3-5 cloves of garlic;
  • 1 piece - large onion;
  • 1 pc - gooey chili;
  • 1 - 2 tablespoons of fresh lemon juice;
  • 1 bunch - fresh cilantro;
  • Freshly ground black pepper - to taste;
  • Salt to taste.
Eat to live! Living food - the path to renewal Linda Larsen

Tomato salsa

Tomato salsa

1.5 cups chopped tomatoes 2 tbsp. spoons of lime juice; 2 cloves of garlic; 1/2 cup chopped cilantro pepper, salt - to taste.

Grind all ingredients in a blender. Use as a sauce for chips.

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Tomato sauce Mix in a glass bowl 8 parts of cedar oil, 4 parts tomato juice, 1 part lemon juice and 1 part grated celery root vegetable. Serve with fresh salads

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Salsa according to Vali's recipe Vali Butenko's recipe 4 large tomatoes, chop ;? bunch of cilantro, chopped; 1 red Bell pepper, chop finely ;? a bunch of green onions, chopped; 1 jalapeno pepper, coarsely chopped ;? tablespoons of salt; juice? lemon Mix all the ingredients and serve over

From the book Delicacies for Diabetics. Emergency Culinary Assistance the author Tatiana Rumyantseva

Green salsa 1-2 green tomatoes, 1-2 onions, 4-5 cloves of garlic, 1 hot green pepper, a few stalks of cilantro, vegetable oil, vinegar, black pepper and salt to taste.

From the book Raw Food Diet the author Irina A. Mikhailova

Red salsa 1-2 red tomatoes, 1-2 onions (preferably red), 4-5 cloves of garlic, 1 hot red pepper, a few cilantro stubs, vegetable oil, vinegar, ground red pepper and salt to taste.

From the book Super Aerobics for Face and Neck. For wrinkles - a categorical "no"! the author Maria Vadimovna Zhukova

Tomato dressing? ingredients 1/2 cup mayonnaise, 2 tbsp. spoons of sour cream, 1 tbsp. spoon tomato paste, 1 tsp lemon zest, 1 tbsp. a spoonful of lemon juice or citrus vinegar, 1/4 teaspoon of grape sugar, 1/2 teaspoon of salt.? cooking method 1. Add to mayonnaise

From the book Nutrition for the Brain. An effective step-by-step technique to boost brain efficiency and strengthen memory by Neil Barnard

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Peach Salsa with Baked Pita Chips Approximately two glasses of salsa (servings 4) This salsa will delight your guests with its intense flavor! 1/2 cup diced peaches Quarter cup chopped red onions Quarter

From the book Lose Weight Without Salt. Balanced salt-free diet by Heather K. Jones

Fresh tuna with pineapple salsa sauce 238 kcal Yield: two servings Preparation: 10 minutes Cooking time: 5 minutes The rich taste of pineapple salsa is perfectly complemented by fresh tuna in this dish. own juice,

From the author's book

Classic sauce salsa 25 kcal Yield: four servings Cooking time: 10 minutes plus let stand for an hour This homemade salsa is a million times tastier and healthier than what you can buy in the store Quarter red onions, peeled (11 kcal) One green pepper

From the author's book

Chicken fries with salsa sauce Preparation of food: 10 min. Cooking time: 12 min. Total: 22 minutes OUTPUT - 4 servings. 1 tbsp. l. olive oil 1 cup broccoli 1 lb fillet chicken breasts, cut into fibers 3/4 cup cooked salsa sauce 1/2 tsp. ground black pepper

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Fresh tomato salsa with toasted flatbreads Preparing food: 15 min. Cooking time: 10 min. Total: 25 minutes OUTPUT - 4 servings. 3/4 lb cream tomatoes, seeded and chopped 1 cup fresh corn kernels 1/3 cup chopped red onion 1 avocado,

We cooked duck for April 1, but I forgot about the sauces, I had to do it from what was the remaining hour before the guests. I gave the name later, I really liked the combination of words. No matter how you call it, it will still be delicious.

We need:

  • 4 medium tomatoes
  • 1 red onion
  • 1.5 tbsp butter
  • 1/4 tsp salt
  • 1 tsp a mixture of five peppers (this is important, with black you will not get the desired taste)
  • parsley to taste (frozen can be used)

Tomatoes need strong and juicy:

They need to get rid of the skin. There are two options here.

  • make a cross-shaped incision on the top of the tomato, scald with boiling water and gently remove the skin.
  • carefully cut off the skin with a thin layer with a knife.

If you have another way, write me about it, please. I will definitely publish with your name and I can take an interview.

This recipe needs exactly red onions, it gives color and a sweetish taste:

Cut the onion into quarters of the rings:

Take a saucepan or a small saucepan, melt the butter over low heat and add the onion to it:

While stirring, bring the onion until soft and slightly golden in color:

Finely chop the tomatoes:

We attach the tomatoes to the onions, add salt and a mixture of peppers, leave to simmer over low heat for 35-40 minutes:

When the contents of the stewpan almost turn into puree, thicken a little, season it with finely chopped parsley and leave for another 5 minutes. Serve hot, but also delicious cold. Do not forget to taste the sauce, the amount of pepper and salt depends on your preference. Sorry for the lack of a photo of the sauce in a beautiful bowl, we did not have time to take a photo.

This sauce was meant for duck, but it also goes well with other meats and even sausages.

Bon Appetit!

We learn from Latin Americans love of life and relive the fall with the help of pungent tomato salsa. An important ingredient in this recipe is butter. We have already written many times why you should not be afraid of animal fats (here, and ). And in this sauce, it also works as a natural flavor enhancer - in the blink of an eye it makes it several times brighter.

TOMATO SALSA

You will need:

  • 1 red bell pepper
  • 1 kg fresh tomatoes
  • 1 stalk of celery
  • 1 carrot
  • 2 large shallots
  • 4 cloves of garlic
  • 50 g butter
  • 1 tbsp. l. olive oil
  • a couple of basil sprigs
  • cayenne pepper - to taste (a lot)
  • salt to taste

STEP 1

Cut bell peppers, carrots, celery and onions into cubes, garlic into slices. Fry the garlic and onion in a saucepan until soft in olive oil, and then add the celery and bell peppers.

STEP 2

Cut the tomatoes into quarters and send them to the blender, after removing the stalk and the green middle. Pour over browned vegetables with the resulting tomato puree, simmer over medium heat and wait for a miracle to happen and the pale sauce turns into a gorgeous red tomato salsa.

The sauce must be boiled down at least twice, then add salt, cayenne pepper (as much as the soul requires), basil leaves chopped with your hands (so they better reveal the aroma).

STEP 3

Cool the sauce a little, send to a blender, and then rub through a sieve. Return the salsa to the saucepan and boil some more. When the sauce is ready, stir in the cubes of butter, pour into the jars. You can store this deliciousness in the refrigerator for a week, but you are unlikely to succeed - you want to eat everything at once.

More cool recipes on the Leno Crazy blog Cucumber.

Written By

Olena Islamkina

My name is Olena, and I am the leader of the keto sect. Self-proclaimed, of course. She is also a journalist and biohacker. In 2012, I accidentally discovered a keto diet for myself and suddenly lost a few extra pounds, got rid of migraines, allergies and acne, became energetic and productive, balanced and happy .. But the topic of the ketogenic diet quickly pushed vaccinations, GMOs and exercise out of my blog for strong buttocks, and I myself completed several courses and became a specialist in keto nutrition. I really want as many people as possible to know that healthy food should be delicious. A tasty food can be a medicine and a biohacking tool. Because a healthy lifestyle is not what it seems.

So, everyone knows what salsa is or not? I hope so, because salsa is an ingenious alternative to boring ketchup. Everything tastes better with salsa - even basic scrambled eggs, not to mention some grilled chicken. Well, I won't even tease you with corn chips (nachos) with salsa.

And most importantly, you can prepare it for future use and just take out their refrigerator at the right time.

Salsa is done in 5-10 minutes. True, if you have or such a blender attachment that does not puree, but cuts into small pieces. Otherwise, you will have to cut everything yourself, it will take a little more time.

Salsa ingredients

How to make salsa sauce

Salsa ingredients

How to make salsa sauce

1. Cut tomatoes, onions, garlic, cilantro, chili into large pieces and send to the shredder. By the way, the more ripe and aromatic the tomatoes are, the tastier!

2. Add salt and pepper, taste, should not be bland

3. I usually grind to small enough pieces, someone likes larger pieces. If you cut with a knife, then the tomatoes should be small cubes no more than 5 mm. The onion is even smaller, the garlic is better to crush. The cilantro is also fine.

4. Then send all this in a small saucepan or frying pan on the fire, add 1-2 teaspoons olive oil and put out on low heat for about 5 minutes. Do not overdo it. Well, it tastes too, someone loves fresher salsa, someone more stewed.

5. Additions: you can also add bell pepper, lemon juice, avocado, celery, and various other spices such as cumin, to salsa. But I love to do as I wrote.

By the way, if it stays in the refrigerator at least overnight, it will become even more fragrant.