Salsa sauce

A fresh and tasty sauce, with small vegetables pieces and a lot of flavor!

Ingredients for about 900 g of sauce

• 1 yellow onion
• 1 teaspoon of dried garlic
• 1 tablespoon of olive oil
• 1 green bell pepper
• 1 red or orange bell pepper
• 600 g of fresh tomatoes
• 1 small fresh chili
• 3 tablespoons of balsamic vinegar
• 50 g of tomato paste
• 1 tablespoon of fine sugar
• 1 teaspoon of chili powder
• 2 tablespoons of chopped fresh cilantro leaves

Directions

Step 1:

Cut the onion, bell peppers and tomatoes in dices.

Finely slice the fresh chili.

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Step 2:

In a large saucepan, heat the oil and fry the onion and garlic for 2 minutes.

Step 3:

Add all the other ingredients except the cilantro leaves. Mix.

Bring to a boil, then lower the heat.

Put a lid on the pan and cook for 10 minutes over medium heat (5/10).

Step 4:

After 10 minutes of cooking, remove the lid from the pan.

Continue cooking, uncovered, for 10-15 minutes to allow excess water to evaporate in the sauce.

During the last few minutes of cooking: stir regularly, adjust the seasoning to the chili powder and add the chopped cilantro leaves.

Stop cooking when the sauce has the desired consistency.

Eat your salsa – hot or cold!

There are a thousand and one ways to eat it … as a dip with chips or bread, in a burritos or sandwich, with meat or fish, with pasta, as a seasoning of a rice salad …

Storage: 1 week in the refrigerator (in a closed container).

This sauce tolerates freezing very well.