Tomato Salsa
Mexican Fasting Recipes Vegetables Sauces and Salsa
Tomato salsa is great as a dip for tortilla chips or french fries, or it can be used as a sauce for Mexican dishes.
Ingredients
1 kg ripe tomatoes
1-2 dried hot peppers
3 cloves of garlic
1 small onion
2-3 tablespoons oil
2 heaping teaspoons homemade vegeta
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
6 cloves
3 level tablespoons cornstarch (optional)
salt, pepper
Servings: 500 ml
How to prepare tomato salsa
- Place the tomatoes and hot peppers in a pot and cover with water. Boil everything for 10 minutes from the moment the water starts boiling.
- Remove the tomatoes and peppers from the pot. Peel the tomatoes and remove the stems over a plate to catch all the juice they release. Remove the seeds from the hot peppers.
- In a food processor, blend the tomatoes well along with all the juice, crushed garlic and peppers. Add another 100 ml of the water in which the tomatoes were boiled and the homemade vegeta, then blend a bit more.
- In hot oil, sauté the chopped onion until softened. Add the contents of the food processor along with all the spices and simmer everything for 15 minutes until the sauce reduces nicely.
- Now you have two options:
- remove the cloves; blend the sauce in a blender
or
- strain the sauce through a fine sieve; press with a spoon so as much as possible passes through; put the fine sauce back in the pot and add the cornstarch dissolved in a little cold water; boil for another 5 minutes until the sauce thickens; this version gives you a salsa similar in texture to store-bought, like ketchup. - Put the salsa in jars, let it cool and store in the refrigerator.
Boiling the tomatoes and hot peppers
Tomatoes and hot peppers blended in food processor
Simmering the salsa with spices
Straining the salsa
The strained sauce
