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
Print Recipe
Pin Recipe Instructions
- 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.
- Caution: Xanthan gum swells up, so use it sparingly first and check after 10 minutes whether more is needed.
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