Mexican sauce from a mixture of vegetables Salsa - this word means "salty". This is one of the vegetable sauces of Mexican cuisine. An obligatory component of the Salsa sauce, whether it is a fruit or vegetable mixture, is a bitter chilli pepper. To chili pepper in a sauce pick up ripe selected tomatoes, onions, parsley greens, celery, mint or cilantro, lemon or lime juice. The specificity of the preparation of the sauce is that the vegetables need to be baked to a rosy color. And before serving, the sauce should last at least an hour in the refrigerator. Chilled sauce is served to fish, meat, poultry and to popular corn nachos chips in Mexican.
Ingredients:- Tomatoes 4 pcs.
- Onion purple 1 pc.
- Pepper spicy 1 pc.
- Garlic 2 cloves
- Olive oil 30 ml
- Lemon juice 100 ml
- Cilantro fresh 1 bunch
- Black pepper powder 3 g
- Salt 3 g
- Step 1 To prepare Salsa sauce, you need to take 4 ripe tomatoes, 1 onion of sweet violet onion, hot pepper, a couple cloves of garlic, olive oil, juice of one lemon, salt, pepper to taste, a small bunch of cilantro.
- Step 2 Wash vegetables, dry. Bitter pepper from grains and partitions under running cold water. Cut into pieces. Drizzle with olive oil. Put in the oven, preheated to 200 ° C. Bake for 15 minutes until the vegetables are browned.
- Step 3 Cool the vegetables. Peel the tomato peel off. Vegetables grind in a vegetable cutter to a coarse consistency to feel their pieces.
- Step 4 In the tomato mixture add the juice of one lemon, salt, freshly ground black pepper to taste, a tablespoon of olive oil. It's good to stir everything up.
- Step 5 Cut the greens of cilantro. Add to the sauce. Put for 1 hour in the cold. Serve with meat, fish, chips.