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
Cut the onion, bell peppers and tomatoes in dices.
Finely slice the fresh chili.
In a large saucepan, heat the oil and fry the onion and garlic for 2 minutes.
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).
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!
Storage: 1 week in the refrigerator (in a closed container).
This sauce tolerates freezing very well.