Salsa sauce for the winter: a recipe and 8 ways to cook at home

Belonging to Mexican cuisine, salsa sauce has gained popularity in the world no less than sushi and pizza. And of course, many liked its variations, different from the classics. This is how salsa sauce recipes for the winter appeared, allowing you to treat yourself to the most unusual seasonings at any time. This is within the power of novice cooks, and experienced ones will find a field for creative experiments in the instructions below.

Salsa sauce: taste features and serving rules

The heart of salsa's flavor is its spicy spiciness. Often it is complemented by sweetness and spice, but everything also often serves as a background of tomato shade.Texture - always pieces. In Mexican cuisine, salsa is often served with nachos - chips made from corn tortillas, but in recent years salsa has moved closer to chutney and the sauce has become served with meat dishes, vegetable casseroles, pasta.

What you need: ingredients and kitchen utensils

It is worth paying attention to the choice of hot pepper - chili exists in many varieties of spiciness. Choose fleshy tomatoes. It is recommended to take unrefined oil - it has a richer taste and aroma. Cooked salsa requires a thick pot.

Recipes and cooking features

Most salsa recipes at home do not require final sterilization of the product, but glass containers are sterilized initially.

Be sure to wear gloves when cutting chili - so as not to burn the skin.

Classic Salsa Recipe: Mexican Raw Variation

Ingredients:

• 1 kg tomatoes;
• 2 bell peppers;
• 2 bulbs;
• 30g s alt;
• 1 piece of garlic;
• 80g sugar;
• 2 jalapenos;
• 3 tsp vinegar;
• fresh cilantro.

Cooking method:

• peel peppers from partitions with seeds and finely chop together with tomatoes and onions;
• chopped garlic and herbs;
• put it all in a bowl, add s alt and sugar, vinegar, leave it cool for 8 hours;
• Pour sauce into jars.

Italian version - salsa verde

Ingredients:

• 80g stale bread;
• s alt;
• 9 garlic cloves;
• fresh parsley;
• 90 ml wine vinegar;
• 10 anchovies;
• 4 tbsp. l. capers;
• 0.5 jalapenos;
• unrefined olive oil.

Cooking method:

1. Break the bread and pour vinegar over it - let it stand for 10 minutes.
2. Chop the jalapeno and parsley.
3. Put all the ingredients except for the oil into the blender bowl and chop. Then splash a little oil and mix again - you should get a thick consistency.
4. Move the sauce into jars, 1-1.5 cm from the top, and pour oil on top.

From feijoa

Ingredients:

• 300g feijoa;
• fresh green cilantro and purple basil;
• 1 chili;
• s alt;
• 60ml wine vinegar;
• 2 red onions;
• 0.5 lemon;
• olive oil.

Cooking method:

• cut feijoa tails;
• squeeze the juice from the lemon and use a fine grater to remove the zest - a thin top colored layer of the peel;
• put all the ingredients in a blender bowl, pour in a little oil, chop;
• Spread the sauce tightly into jars, backing off from the top 1-1.5 cm, and fill the sauce with oil to the top.

Salsa for fish and seafood

Ingredients:

• 500g tomatoes;
• 500g pumpkin;
• 1 kg chili;
• 1 tsp s alt;
• 4 vegetable sweet peppers;
• 180 ml wine vinegar.

Cooking method:

• pepper pods finely chopped;
• cut pumpkin and peeled tomatoes into tiny pieces and add to peppers;
• put everything on the stove, s alt, pour vinegar and simmer for 25 minutes;
• Pour sauce into jars.

With physalis

Ingredients:

• 800g Physalis;
• 2 bell peppers;
• 1 jalapeno;
• 15g s alt;
• 20g sugar;
• 3 bulbs;
• 100g tomato paste;
• 0.5 tsp ground coriander;
• 80 ml sunflower oil.

Cooking method:

• blanched physalis cut into small pieces;
• seed the peppers and finely chop like onions;
• sauté peppers and onions in oil;
• add physalis, s alt, coriander, sugar and tomato paste, mix and simmer for 25 minutes;
• Pour sauce into jars.

From tomatoes

Ingredients:

• 1 kg tomatoes;
• 2 vegetable bell peppers;
• 2 chili peppers;
• 2 onions;
• 8 garlic cloves;
• 60ml vegetable oil;
• 2 tsp vinegar;
• 15g s alt;
• 15g sugar;
• 0.5 tsp ground black pepper;
• 1 tsp dry oregano.

Cooking method:

• baked chili for 10 minutes, peel and chop into crumbs together with garlic;
• seedless bell pepper, peeled tomatoes and onion chop into small cubes;
• move both types of peppers, onions, tomatoes and garlic into a saucepan on the stove;
• pour in oil, oregano, s alt and sugar, pepper and simmer for 15 minutes;
• pour in the vinegar and after 5 minutes transfer the sauce to jars.

Recipe from Jamie Oliver

Ingredients:

• 500g tomatoes;
• 2 chili;
• fresh green onion feathers;
• 70 ml olive oil;
• s alt;
• 8 garlic cloves;
• ground black pepper;
• 1 lime;
• 2 avocados.

Cooking method:

• peeled tomatoes and chili seeds finely chopped;
• chop greens and avocado pulp into crumbs;
• press the garlic through the press;
• squeeze lime juice;
• mix everything, s alt and pepper;
• Pour sauce into jars.

Methods of harvesting with mango fruits

Ingredients:

• 700g tomatoes;
• 350 g mango;
• 40ml olive oil;
• 2 bulbs;
• 15g ginger root;
• 1 chili;
• 1 tsp coriander seed;
• fresh mint greens;
• 100 ml apple cider vinegar;
• 60g sugar;
• 20g s alt.

Cooking method:

• roast the tomatoes in the oven, peel and finely chop along with the mango, onion and chilli;
• grate ginger;
• grind the mint;
• put all products except vinegar and herbs in a saucepan on the stove, count 5 minutes;
• pour in vinegar, add mint, bring to a boil and cook for 5 minutes;
• put sauce in jars.

Terms and conditions of storage

Salsa with the addition of vinegar and heat-treated, stored for up to 1 year at temperatures up to +16 degrees. Cold-cooked or cold-cooked with vinegar - 6 months refrigerated.

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