Salsa Vegetable Sauce Recipe: Cooking Mexican Seasoning at Home

Salsa has a burning taste, so those who love peppercorn will like it. Valued sweet can experiment with flavors and prepare a sauce with mint and lemon. Thrifty housewives will use the conservation method. In general, even the most fastidious gourmet will find the “right” recipe for himself.

What is it, calorie, benefit

Salsa is an unusual sauce for a Russian inhabitant. It looks more like eggplant caviar or adjika with pieces of vegetables. If you wish, you can grind all the ingredients into a paste to get a homogeneous mass. But the traditional recipe involves finely chopped, but not grated vegetables. Vegetable sauce belongs to low-calorie dishes and carries more benefits than harm.

Composition and value

In salsa, only 36 kcal per 100 g. Most carbohydrates are 7 g. Fats are 0.1 g and proteins are 1.5 g. At the same time, you should remember the burning taste, so you can hardly eat a large amount of sauce. The value of salsa for health lies in its composition. Vegetable dressing contains vitamins, fatty acids, trace elements. The detailed composition is described in the table.

Table - Content of nutrients in salsa sauce

Also, salsa in small amounts contains vitamins B1, B6, A and trace elements - zinc, copper, selenium.

Possible harm

Salsa due to burning elements and a large number of vegetables stimulates the gastrointestinal tract. Under the influence of sauce, gastric juice is actively produced, appetite increases, and intestinal function improves. Therefore, for people with chronic gastritis, pancreatitis, liver, pancreas and other digestive problems, spicy sauce is contraindicated.

Salsa also increases blood pressure, so it is not recommended for people with hypertension.With frequent use, hot pepper affects the taste buds of the tongue and palate, which leads to a loss of taste and sensitivity. It is recommended to use refueling dosed and not abuse.

Classic Salsa Sauce Recipe

Features. Carefully choose the ingredients for Mexican salsa sauce. Vegetables should be fresh and juicy. Rotten, deformed, wilted fruits and herbs are not allowed to cook. Freshness and immaturity of vegetables affect the taste. Additional ingredients can be bell pepper and carrots. They will give aroma and a bright shade. Preparing salsa for nachos or corn chips.

What is needed:

• ripe red tomatoes - 500 g;
• chili pepper - one or two pieces;
• garlic clove - four pieces;
• onions - 100 g;
• lemon juice or lime juice - 40 ml;
• fresh cilantro (coriander) - 50 g;
• seasoning to taste.

How to make homemade salsa sauce

1. Wash the tomatoes.
2. On the opposite side of the stem, make shallow cuts crosswise.
3. Pour water into a saucepan and boil.
4. Dip the fruits in boiling water and blanch for about two minutes.
5. Pour cold water into the container, place the tomatoes until cool.
6. Carefully remove the skin, starting from the incisions.
7. Cut the stem.
8. Finely chop the peeled pulp of tomatoes.
9. Peel and finely chop the onion.
10. Combine the tomato pulp and onion slices in a bowl.
11. Squeeze the garlic cloves into the mixture.
12. Squeeze a lemon or lime into the workpiece.
13. Rinse, scrub the pepper, finely chop with a knife and pour into the sauce.
14. Rinse fresh coriander, shake, chop with a knife, add to the mixture.
15. Season and mix.
16. Leave in the fridge for a couple of hours.

Departing from the classics

In the classic recipe, you can add carrots, caraway seeds, cognac, mint. A variety of seasonings and vegetables emphasize the taste, make the sauce sweeter or spicier.

With cognac

Features. This variety of salsa goes well with fish and seafood dishes. It is worth remembering that Worcester sauce is very burning in taste, so it can be added in small quantities or removed from the list of ingredients.

What is necessary:

• tomatoes - 300 g;
• butter - 100 g;
• Chilean pepper - two pieces;
• onion - one or two pieces;
• balsamic or apple cider vinegar - one tablespoon;
• Worcester sauce - one teaspoon;
• cognac - 40 ml;
• dried granulated garlic - one teaspoon;
• salt.

How to cook

1. Blanch tomatoes for a couple of minutes.
2. Peel and cut into small slices.
3. Peel and finely chop peppers.
4. Peel the onion, finely chop with a knife or with a blender.
5. Melt the butter in a deep frying pan, remove from heat.
6. Add tomato pulp, chopped onion, garlic granules to the oil, salt.
7. Gradually pour vinegar and sauce.
8. Put on a small fire and warm the mixture for five minutes, stirring constantly.
9. Cool and pour in cognac.
10. Mix thoroughly and leave in the refrigerator.

With olives

Features. The Italian recipe for tomato salsa sauce (Italian verde) is characterized by a characteristic greenish color, which is given by unripe tomatoes, paprika and olives. Bitter pepper is not included in a true Italian verde. The sauce is made from olive oil, parsley, anchovies, mustard, capers, onions, garlic cloves and vinegar. However, you can do without these components.

What is necessary:

• green tomato - 500 g;
• jalapeno - 100 g;
• olives - 100 g;
• garlic cloves - three to four pieces;
• onion - one thing;
• onion "feathers" - one bunch;
• fresh coriander - five branches;
• lime - 1/2 part;
• olive oil - one tablespoon.

How to cook

1. Rinse the tomatoes, wipe.
2. Cut into two halves and take out the seeds.
3. Rinse the peppers and scrub the seeds.
4. Peel the onion and cut into four parts.
5. Peel the garlic cloves.
6. Rinse the greens, dry and cut into several parts.
7. Fold all prepared foods in a blender cup, add olives and chop.
8. Put the resulting mass in a container and pour lime juice.
9. Add oil and salt.
10. Leave in the refrigerator for two hours.

With mango

Features. A step-by-step recipe for salsa sauce with mango will bring a little exotic to the familiar table. To make the mango feel good and give a characteristic flavor, you should choose a slightly soft, ripe fruit.

What is necessary:

• mango - one thing;
• hot pepper (you can take dried) - one piece;
• red tomatoes - three pieces;
• onion - one thing;
• lemon - one piece;
• honey - one tablespoon;
• olive oil - one tablespoon;
• fresh herbs (marjoram, basil, parsley) - a bunch;
• spice.

How to cook

1. Peel the mango and cut into pieces, after removing the bone.
2. Grind tomatoes and onions with a knife.
3. Mix the ingredients together.
4. In a separate container, place a spoonful of honey and squeeze lemon juice.
5. Grind the pepper and add to the sauce.
6. Season and salt.
7. Pour in oil.
8. Chop greens and add to the honey mixture, mix.
9. Combine the mixture with chopped vegetables, mix.
10. Leave in the fridge for about an hour.

Sweet

Features. If salsa seems too hot, bitter or spicy due to pepper and coriander, it is recommended to prepare a sweet version of the sauce. Hot peppers will not be needed (although, if desired, you can add a little chili), and instead of fresh tomatoes, canned ones are suitable. Herbs can be used fresh or dried.

What is necessary:

• canned tomatoes (sliced ​​in their own juice) - 700 g;
• mint sprig - 50 g;
• basil, dill, parsley - 100 g each;
• garlic clove - six pieces;
• olive oil - two tablespoons;
• lemon peel;
• ground pepper.

How to cook

1. If fresh herbs are used, rinse and chop finely.
2. Transfer the tomatoes with the juice into a deep bowl.
3. Add the greens and squeeze the garlic cloves.
4. Grate the zest and add to the other ingredients.
5. Salt, pepper.
6. Add oil and mix thoroughly.
7. Leave in the refrigerator for four hours.

Canned

Features. Want to enjoy fragrant Mexican sauce in the winter? Then it is necessary to make a “spin” using the most juicy and ripe vegetables. Vinegar acts as a marinade, which will give a sour taste and preserve the freshness of vegetables.

What is necessary:

• fresh tomatoes - one kg;
• Chilean pepper - 200 g;
• bell pepper - two pieces;
• onion - one thing;
• garlic head - one piece;
• 9% vinegar - 130 ml;
• sugar - one tablespoon;
• vegetable oil - five tablespoons;
• oregano - one teaspoon;
• caraway seeds - one teaspoon.

How to cook

1. Rinse, scrub and cut into small pieces sweet and Chilean peppers.
2. Peel and chop the onion.
3. Sprinkle tomatoes with boiling water or peel.
4. Cut the stalks and cut the pulp into cubes.
5. Peel and chop the garlic cloves.
6. Mix the chopped foods.
7. Salt, season and stir.
8. Put on fire, pour in oil, vinegar.
9. Cook to a boil.
10. Cover and simmer for about 20 minutes, remembering to stir.
11. Sterilize with a pair of jars and lids, dry.
12. Arrange the sauce in containers and tighten the lids.
13. Turn over the jars, wrap with a towel or blanket and leave in a dark place for a day.
14. Put in storage.

3 tricks

To learn how to properly and tasty prepare salsa sauce, you need to know and apply three culinary tricks.

1. Holding time. It is recommended to let the sauce brew in a cool place. In two to three hours, the taste will be richer and sharper than immediately after preparation. The secret is that during this time the ingredients are completely mixed and dissolved. Ultimately, you should get evenly spicy salty dressing.
2. Consistency. To the question of what exactly the density should be salsa sauce, there is no definite answer. It all depends on taste preferences. Traditional salsa should not resemble a homogeneous paste, but at the same time, the consistency should be liquid enough to allow dipping chips or meat. This can be achieved by grinding the ingredients manually. If the “sauce with slices” is something unusual and unnatural, then you can use a blender or mixer. Too thick sauce is diluted to taste with broth (vegetable or meat) or water.
3. Baked pepper. To make salsa not so burning, it is recommended to bake the pods of Chilean pepper in the oven first. The oven is necessary at a temperature of 200 ° C for ten minutes. The peel is then removed and only the flesh is used. However, a true Mexican sauce should burn.

Mistresses can try to create their own salsa sauce recipe at home. You can experiment with herbs and seasonings: add basil, parsley, dill, paprika in fresh or dried form. Gourmets are advised to try varieties of salsa with different dishes: meat, fish, vegetable. Salsa will make the taste rich, and the usual dish - original.

Reviews: “Tasty thing!”

I tried this sauce in a Latin American restaurant just with corn chips, but now I’ll be at home cooking it myself! And by the way, we don’t have corn chips, and with pieces of pita bread fried in a dry frying pan, the grill is also very tasty !!!

Lyudmila, http://www.say7.info/cook/recipe/956-Salsa-salsa.html

Very tasty sauce! I do this, just add paprika, red and green, 2-3 pieces and a little sugar. And you can even not fry anything, but immediately chop all the ingredients finely, pour into a saucepan and cook without a lid stirring for an hour or a little more until it looks like a sauce.

Tatjana, http: // www. say7.info/cook/recipe/956-Salsa-salsa.html

Tasty thing! I do the same for Mexican dishes. Just be sure with hot chili peppers. without it, salsa is not the same.

dik723, http://www.koolinar.ru/recipe/view/66586

You can 60 percent in a blender, and cut the rest with your hands. It’s very good to add cilantro and chili pepper. Tasty sauce!

Varunik, http://www.koolinar.ru/recipe/view/66586

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