TOP 8 recipes for making salsa sauce for the winter at home
Salsa, which belongs to Mexican cuisine, has gained popularity in the world no less than sushi and pizza. And naturally, many people fell in love with his variations, different from the classics. This is how recipes for salsa sauce 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: features of taste and rules for serving
The heart of the taste of salsa is its sharp piquancy. Often it is complemented by sweetness and spice, but everything also often serves as a background tomato shade. The texture is always in pieces. In Mexican cuisine, salsa is often served with nachos - chips made from corn tortilla, but in recent years salsa has approached chutney and the sauce has begun to be served with meat dishes, vegetable casseroles, and pasta.
What you need: ingredients and cooking utensils
It is worth paying attention to the choice of hot peppers - chili exists in many varieties in terms of sharpness. Tomatoes are chosen fleshy. It is recommended to take the oil not refined - it has a richer taste and aroma. Cooked salsa requires a thick-walled saucepan.
Recipes and cooking features
Most homemade salsa recipes do not involve final sterilization of the product, but glass containers are initially sterilized.
Gloves must be worn to cut chili so as not to burn the skin.
Classic Salsa Recipe: Mexican Raw
Ingredients:
- 1 kg of tomatoes;
- 2 bell peppers;
- 2 onions;
- 30 g of salt;
- 1 piece of garlic;
- 80 g sugar;
- 2 jalapenos;
- 3 tsp vinegar;
- fresh cilantro.
Cooking method:
- peel the peppers from the partitions with seeds and chop finely together with the tomatoes and onions;
- chop the garlic and herbs;
- put it all in a bowl, add salt and sugar, vinegar, leave cool for 8 hours;
- Spread the sauce over the jars.
Italian version - salsa verde
Ingredients:
- 80 g of stale bread;
- salt;
- 9 cloves of garlic;
- fresh parsley;
- 90 ml wine vinegar;
- 10 anchovies;
- 4 tbsp. l. capers;
- 0.5 jalapenos;
- unrefined olive oil.
Cooking method:
- Break the bread and fill it with vinegar - let it stand for 10 minutes.
- Chop the jalapenos and parsley.
- Place all food except oil in a blender bowl and chop.Then splash some oil and stir again - you should get a thick consistency.
- Transfer the sauce to the jars, 1-1.5 cm away from the top, and pour oil on top.
From feijoa
Ingredients:
- 300 g feijoa;
- fresh cilantro and purple basil;
- 1 chili;
- salt;
- 60 ml wine vinegar;
- 2 red onions;
- 0.5 lemon;
- olive oil.
Cooking method:
- trim the tails of the feijoa;
- squeeze the juice out of the lemon and use a fine grater to remove the zest - a thin top colored layer of the peel;
- put all the ingredients in the blender bowl, pour in a little oil, grind;
- Spread the sauce tightly in the jars, stepping back 1-1.5 cm from the top, and fill the sauce with oil to the top.
Salsa for fish and seafood
Ingredients:
- 500 g of tomatoes;
- 500 g pumpkin;
- 1 kg of chili;
- 1 tsp salt;
- 4 vegetable sweet peppers;
- 180 ml wine vinegar.
Cooking method:
- finely chop peeled pepper pods;
- cut pumpkin and peeled tomatoes into tiny pieces and add to the peppers;
- put everything on the stove, add salt, pour vinegar and simmer for 25 minutes;
- Spread the sauce over the jars.
With physalis
Ingredients:
- 800 g physalis;
- 2 bell peppers;
- 1 jalapeno;
- 15 g salt;
- 20 g sugar;
- 3 onions;
- 100 g tomato paste;
- 0.5 tsp ground coriander;
- 80 ml of sunflower oil.
Cooking method:
- cut the blanched physalis into small pieces;
- peel the peppers from the seeds and chop finely like onions;
- fry the peppers and onions in oil;
- add physalis, salt, coriander, sugar and tomato paste, stir and simmer for 25 minutes;
- place the sauce in jars.
From tomatoes
Ingredients:
- 1 kg of tomatoes;
- 2 vegetable sweet peppers;
- 2 chili peppers
- 2 onions;
- 8 cloves of garlic;
- 60 ml of vegetable oil;
- 2 tsp vinegar;
- 15 g salt;
- 15 g sugar;
- 0.5 tsp ground black pepper;
- 1 tsp dry oregano.
Cooking method:
- peel chili baked for 10 minutes and chop it together with garlic into crumbs;
- bell peppers, peeled tomatoes and onions, freed from seeds, chop into small cubes;
- move both peppers, onions, tomatoes and garlic to a saucepan on the stove;
- pour in butter, oregano, salt and sugar, pepper and simmer for 15 minutes;
- pour in the vinegar and after 5 minutes, transfer the sauce to the jars.
Recipe from Jamie Oliver
Ingredients:
- 500 g of tomatoes;
- 2 chili;
- fresh green onion feathers;
- 70 ml olive oil;
- salt;
- 8 cloves of garlic;
- ground black pepper;
- 1 lime;
- 2 avocados.
Cooking method:
- finely chop peeled tomatoes and chili seeds;
- chop the herbs and avocado pulp into crumbs;
- squeeze the garlic through a press;
- squeeze lime juice;
- mix all the products, salt and pepper;
- place the sauce in jars.
Harvesting methods with mango fruits
Ingredients:
- 700 g tomatoes;
- 350 g mango;
- 40 ml olive oil;
- 2 onions;
- 15 g of ginger root;
- 1 chili;
- 1 tsp coriander seed;
- fresh mint;
- 100 ml apple cider vinegar;
- 60 g sugar;
- 20 g of salt.
Cooking method:
- bake the tomatoes in the oven, peel and finely chop together with mango, onion and chili;
- grate ginger;
- chop the mint;
- put all products in a saucepan on the stove except vinegar and herbs, count 5 minutes;
- pour in vinegar, add mint, bring to a boil and cook for 5 minutes;
- transfer the sauce to the jars.
Terms and conditions of storage
Salsa with the addition of vinegar and heat-treated is stored for up to 1 year at temperatures up to +16 degrees. With vinegar, cooked cold, or cooked without it - 6 months in the refrigerator.
