Sunday, July 10, 2011

Hot Mexican Salsa

Sauces by iSa

Type: Sauce
Prep Time: 10 mins 
Cooking Time: 10 mins
Servings: 6 - 8 Portions (depending on portion size)
  • 5 - 6 Ripe as can be Roma tomatoes (or 1 can Italian peeled tomatoes)
  • 1/2 roasted red pepper
  • 1/2 onion
  • 3 - 4 Chilis
  • A sprinkle of fresh Oregano
  • Salt to taste
  • One sprinkle of sugar

How to make the Salsa: If you decide to go for the fresh tomatoes, get a pan with water to boiling point and put in the tomatoes (whole) for about 1 - 2 min, while still boiling, or until you see that the skin starts to peel right off by itself. Take the pan out of the heat and drain out all the hot water, then place them again in the pan and pour in some fresh cold water. The tomatoes should then get cold enough, so as to allow you to peel them by hand. 
Now, (if you bought the canned tomatoes start from here) place the tomatoes in a food processor or in a blender with the rest of the ingredients, except for the seasoning (oregano, salt and sugar), and blend until almost but not altogether homogeneous (I like a bit of chunkiness in my salsa). Place the Salsa back on to the pan, sprinkle with the oregano and let it reduce for a while on low heat until you arrive at a saucy texture, season with salt and sugar (it's not meant to be sweet, it's just used to cut the acidity down a bit). Serve warm and Enjoy with Tacos, Nachos, Fajitas, Burritos, Enchiladas, you name it!

Love, iSa

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