Mexican Salsa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 tomato (s)
- 1 large red pepper (s)
- 6 cloves garlic
- 1 large onion (s)
- 3 chilli pepper (s)
- 3 handfuls coriander
- 1 lime (s)
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and place on a baking sheet. Grill in the oven for about 10-15 minutes until the skin turns black and comes off the tomato. Then peel off the skin of the tomato. If you don`t have a grill function in the oven, you can roast the tomatoes in the pan with a little olive oil.
- Heat a fair amount of olive oil in the pan. Peel the garlic cloves and lightly fry them in the oil over medium heat. Meanwhile wash the red bell pepper and chili peppers. Peel the onion and cut into relatively large pieces together with the red pepper. Finely dice the chilli pepper and remove the kernels depending on the degree of spiciness you want.
- Put everything together in the pan with the garlic and let it brown for 10-15 minutes over medium to high heat. It is important that the vegetables are not only steamed, but really nicely roasted.
- A mortar is best for making the salsa, as this is how the flavors come into their own. Put some coriander in the mortar and pestle. Then add a large spoon of the roasted vegetables and mortar again until a nice paste is formed. Now add a tomato, mash and mortar.
- Put the mixture in a bowl and repeat the process five times. If you have a mortar with a large capacity, you can of course multiply the amount. If you don`t have a mortar, you can easily puree the salsa.
- Squeeze the lime, add the juice to the salsa. Season well with salt.
- Tastes great with Mexican dishes, as a dip for tortilla chips or for grilling. You will never want to eat another salsa again.
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