Salsa Mexicano

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 2 tablespoon rapeseed oil
  • 3 tablespoon tomato paste
  • 1 medium onion (s), diced
  • 2 tablespoon sugar
  • 200 g tomato (s), diced
  • 100 g red pepper (s), diced
  • 50 g jalapeño, diced
  • 2 tablespoon tomato ketchup
  • 1 teaspoon wine vinegar
  • 1 teaspoon lemon juice
  • 50 ml vegetable broth, reduced, or 1 teaspoon granulated broth
  • 1 tablespoon paprika powder, noble sweet
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon ½ pepper
  • possibly xanthan
Salsa Mexicano
Salsa Mexicano
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Instructions

  1. Heat the oil in a pan on medium heat and roast the tomato paste and onions well. Add the sugar and let it caramelize slightly. Add tomatoes, peppers and jalapeño and set the temperature a little lower. Add all other ingredients except for the xanthan gum and simmer for about 10 minutes. Finally, add a little xanthan gum, stirring constantly, until the desired consistency is reached.
  2. Caution: Xanthan gum swells up, so use it sparingly first and check after 10 minutes whether more is needed.

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