Texicana Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beefsteak tomato (s)
- 1 onion (s)
- 1 clove garlic
- 1 red pepper (s)
- 1 chilli pepper (s)
- 2 tablespoon tomato paste
- 50 ml vegetable stock
- 0.5 ½ bunch parsley, smooth
- 1 pinch (s) sugar
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Dip the tomatoes briefly in boiling water, rinse and peel, quarter, remove the seeds and stalks. Cut the pulp into pieces, peel the garlic and onions and dice them finely, peel the bell pepper with the peeler, remove the stem and seeds, also cut into small cubes, halve the chilli pepper, remove the seeds and cut into very fine strips, if you like it spicy, leave the seeds in Put the tomatoes, paprika, chilli, garlic and onion in a saucepan, add the tomato paste and stock, bring to the boil and then reduce over low heat for about 15 minutes, stir occasionally, finely chop the parsley, season the salsa with pepper, salt and sugar and stir in parsley. Tastes warm and cold.
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