- 6 помидоров
- 8 зубчиков чеснока
- 2 зеленых перца халапеньо
- половинка красного лука
- сок 1 лимона
- 2 ст. ложки кориандра
- соль по вкусу
- 1 ст. ложка пасты чипотле
Как приготовить томатный соус сальса, рецепт:
Промытые помидоры разрежьте на половинки и поместите срезами вниз на противень. Выпекайте без масла примерно 15 минут.
Пока помидоры запекаются, на сухой сковороде обжарьте неочищенный (но промытый) чеснок и перец халапеньо. Жарьте до появления коричневой корочки. Затем достаньте, очистите чеснок от шелухи, а перец от семян и плодоножки и поместите в глубокую миску вместе с запеченными помидорами, нарезанным луком, кориандром, соком лимона и пастой чипотле.
Добавьте соль по вкусу и измельчите все продукты в пюре.
Рецепт 2
This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for extra freshness. This salsa is so easy you can make it in 10 minutes (it actually takes me about
The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect dinner.
I even love salsa on omelets, salads, potatoes and tossed into anything I can think of! Yes, I am an official southwestern gal. LOL
As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the chopping. So, I turned to my well stocked cantry. Perfect for these kind of days. Tomatoes picked at the peak of ripeness and canned to lock in the nutrients just hours after picking.
Fire roasted tomatoes, diced jalapeno, onion and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really take it over the top.
RECIPE AT THE BOTTOM
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro
Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day. Enjoy!
COOK'S NOTES: Salsa keeps fresh in the refrigerator for 3 to 4 days.
MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
