In Mexican cuisine there are two types of tomato salsa, popular throughout the world - salsa roja, which is cooked from tomatillo, that is, vegetable physalis, and pico de gallo, which is served raw as an appetizer for nachos, tortillas, tacos, etc., as well as meat and fish. It’s also very tasty to toast a couple of slices of bread and serve the tomato salsa as crostini or bruschetta.

We will prepare the necessary products according to the list. Peel the onions and garlic, wash together with the cilantro and tomatoes under running water, and dry. Choose tomatoes that are fleshy and aromatic. Mikado or prima donna varieties are ideal for this recipe. Unlike green salsa verde, red salsa verde is hand chopped.

Use a sharp knife to chop the cilantro and white lettuce as finely as you can.

Place the chopped ingredients in a deep bowl.

Pass the garlic through a press or grate it on the finest grater.

Cut the tomatoes lengthwise into four parts, remove all the seeds, also chop the pulp into small cubes and place in a bowl.

Squeeze the juice of half a lime, add sea salt, ground pepper to taste, and season with good quality olive oil.

Mix all the ingredients and let sit for a few minutes before serving to allow the ingredients to exchange flavors and aromas.

Tomato salsa is served immediately after preparation, since the tomatoes will release their juice after a while and the sauce will not be stored for a long time; you need to eat it quickly enough.

Bruschetta with tomato salsa is simply incredible. Enjoy!

Let's learn from Latin Americans the love of life and experience autumn with the help of fiery tomato salsa. An important ingredient in this recipe is butter. We have already written many times why you should not be afraid of animal fats (here, And ). And in this sauce it also works as a natural flavor enhancer - in the blink of an eye it makes it several times brighter.

TOMATO SALSA

You will need:

• 1 red bell pepper
• 1 kg fresh tomatoes
• 1 stalk of celery
• 1 carrot
• 2 large shallots
• 4 cloves garlic
• 50 g butter
• 1 tbsp. l. olive oil
• a couple of basil sprigs
• cayenne pepper - to taste (a lot)
• salt - to taste

STEP 1

Cut bell pepper, carrots, celery and onion into cubes, garlic into slices. First fry the garlic and onion in a saucepan until soft in olive oil, and then add the celery and bell pepper.

STEP 2

Cut the tomatoes into quarters and place in a blender, after removing the stem and green center. Pour the resulting tomato puree over the sautéed vegetables, simmer over medium heat and wait for a miracle to happen and the pale sauce turns into a gorgeous red tomato salsa.

The sauce needs to be boiled down at least twice, then add salt, cayenne pepper (as much as your soul requires), and hand-crushed basil leaves (so they will better reveal the aroma).

STEP 3

Cool the sauce a little, put it in a blender, and then rub through a sieve. Return the salsa to the saucepan and simmer a little more. When the sauce is ready, stir in cubes of butter and pour into jars. You can store this deliciousness in the refrigerator for a week, but you are unlikely to succeed - you want to eat everything at once.

More cool recipes on the Leno Crazy blog Cucumber.

Written By

Olena Islamkina

My name is Olena, and I am the leader of the keto sect. Self-proclaimed, of course. She is also a journalist and biohacker. In 2012, I accidentally discovered the keto diet and suddenly lost a few extra pounds, got rid of migraines, allergies and acne, became energetic and productive, balanced and happy.. But the topic of the ketogenic diet quickly replaced vaccinations, GMOs and exercises from my blog for strong buttocks, and I myself completed several courses and became a keto nutrition specialist. I really want as many people as possible to know that healthy food should taste delicious. And delicious food can be medicine and a biohacking tool. Because a healthy lifestyle is not what it seems.

We were preparing duck for April 1st, but I forgot about the sauces, I had to make it from what we had the remaining hour before the guests. I gave it the name later, I really liked the combination of words. No matter what you call it, it will still remain delicious.

We will need:

• 4 medium tomatoes
• 1 red onion
• 1.5 tbsp. butter
• 1/4 tsp. salt
• 1 tsp a mixture of five peppers (this is important, with black you won’t get the desired taste)
• parsley to taste (you can use frozen)

Tomatoes need strong and juicy:

They need to be peeled. There are two options here.

• make a cross-shaped cut on the top of the tomato, scald with boiling water and carefully remove the skin.

• Carefully cut off the skin in a thin layer with a knife.

If you have another way, please write to me about it. I will definitely publish it with your name and I can do an interview.

This recipe calls for red onion, it gives color and a sweetish taste:

Cut the onion into quarters of rings:

Take a saucepan or small saucepan, melt the butter over low heat and add the onion to it:

Stirring until the onion is soft and slightly golden brown:

Finely chop the tomatoes:

Add the tomatoes to the onions, add salt and a mixture of peppers, leave to simmer on low heat for 35-40 minutes:

When the contents of the saucepan almost turn into puree and thicken a little, flavor it with finely chopped parsley and leave for another 5 minutes. Serve hot, but it is also delicious cold. Don't forget to taste the sauce; the amount of pepper and salt depends on your preferences. Sorry for the lack of photos of the sauce in a beautiful bowl, we didn’t have time to take a photo.

This sauce was intended for duck, but it also goes well with other meats and even sausages.

Bon appetit!

Today we will continue our culinary tour of the most famous dishes of Mexican cuisine. Last time we cooked, and today we’ll cook salsa sauce classical. Of course, it must be made, of course it tastes sharp and of course you can immediately feel the cheerful mood of the inhabitants of sunny Mexico. It is usually served with meat dishes. You will definitely find it on the menu of any, even the smallest roadside cafe. What can we say about expensive restaurants, they will offer you several types of salsa.

The history of the origin of classic Mexican salsa sauce cannot be traced from its very roots. Since ancient times, apparently, it delighted the ancient Incas, Aztecs and Mayans with its piquant taste, of which there is no evidence. Another thing is the Spanish conquistadors, who immediately noticed a dish with an original taste and who gave it its name.

Actually, salsa is in Spanish, but the name took root in Mexico and has survived to this day. And at the beginning of the twentieth century, commercial production of salsa sauce began in the USA, in New Oregon. The pioneer was Charles Erat, a local resident with entrepreneurial talent. Within a few years, he opened several stores throughout the state, the main product of which was, of course, salsa sauce.

As already mentioned, the best option would be to serve salsa sauce with meat dishes. Beef, venison, lamb, everything goes great with it. There is also an interesting combination - salsa sauce and. Better, of course, is the sea one. It is with it that the taste of salsa reveals new shades. If you love fish, then this article is for you.

Preparation

Let's get started. First of all, let's deal with the tomatoes. Choose really absolutely ripe, soft, only ripe ones and always with a pronounced appearance. Remember, tomatoes are responsible for the flavor of the salsa.

Let's make cross-shaped cuts on the top of each tomato. This is necessary to remove the skin. Then pour boiling water over the tomatoes. After this, the skin will peel off easily. Don't worry, boiling water won't affect it in any way. Carefully cut out the stalks and finely chop them on a cutting board. You need to cut it really finely, just chop it, a blender is not suitable for this dish, so arm yourself with the sharpest knife available in the kitchen.

Peel the onion and rinse under cool water. Next we face a difficult stage. It is necessary to chop it very finely, just like tomatoes. Each housewife, of course, has her own way. Some do it manually with a sharp knife, others use numerous kitchen gadgets. I admit, honestly, I use a knife the old fashioned way, since all these newfangled smart mechanisms are not always suitable for this or that dish. The main thing is the result, which means the methods are not so important.

Next, in a deep bowl, you need to combine the chopped onion and tomato and mix lightly. Now let's move on to the other ingredients. needs to be peeled and crushed. This can be done using a special garlic press or simply with a knife on a hard surface.

Add the garlic to the tomato and onion mixture and start with the chili pepper. It is imperative to remove all seeds from it and chop it as finely as possible. Add to the previous ingredients and mix again.

Now is the time to add salt to the prepared vegetable mixture. Remember, salsa should not be too salty. Everything should be in moderation. Each of us has our own taste, but still don’t go overboard. Same story too. Be sure to follow the measure, it should not interrupt the subtle, spicy taste.

Now let's get to the cilantro. Let's untie the bunch, and then cut off all the stems, down to the smallest ones. Only the leaves are used for the salsa. But there is no need to chop finely. It will not only add a great taste to our sauce, but will also decorate the finished dish. Pour the chopped greens into the vegetable mixture and proceed to the next step.

Now you need to squeeze the juice from a fresh, ripe lemon. The main thing in this matter is not to overdo it. Squeeze out a little at a time, stir and taste immediately. There is another way to measure a more or less precise amount of juice. Use a teaspoon or tablespoon. That is, first squeeze the juice from the lemon into a spoon, and then pour it into a bowl. By the way, in this way you will definitely avoid lemon seeds getting into the finished dish.

So, the classic Mexican salsa sauce is almost ready, the easiest part of the work remains. Mix the finished dish and put it in the refrigerator for about an hour so that it brews well. During this time, all the ingredients will be saturated with each other’s juices and acquire the same salsa sauce for which they love it so much in Mexico. Just remember, the finished sauce does not last long. It must be completely used within 2-3 days, otherwise it will lose both taste and aroma. Bon appetit!

Ingredients

• 3 pcs - ripe tomatoes;
• 3-5 cloves of garlic;
• 1 piece - large onion;
• 1 piece - hot chili pepper;
• 1 – 2 tablespoons of fresh lemon juice;
• 1 bunch - fresh cilantro;
• Freshly ground black pepper - to taste;
• Salt - to taste.

Eat to live! "Living" nutrition - the path to renewal Linda Larsen

Tomato salsa

Tomato salsa

1.5 cups chopped tomatoes; 2 tbsp. spoons of lime juice; 2 cloves of garlic; 1/2 cup chopped cilantro; pepper, salt - to taste.

Grind all ingredients in a blender. Use as a sauce for chips.

From the book of 1000 culinary recipes for those who want to lose weight. 100% guarantee author Vladimir Ivanovich Mirkin

Tomato seasoning 1-2 tomatoes, 1 onion, 1 clove of garlic, 1 tablespoon of sour cream (10% fat), salt to taste. Peeled tomatoes and cut into pieces through a meat grinder, add crushed garlic, sour cream and

From the book How to Stop Snoring and Let Others Sleep author Yulia Sergeevna Popova

Tomato sauce Mix 8 parts cedar oil, 4 parts tomato juice, 1 part lemon juice and 1 part grated celery root in a glass bowl. Serve with fresh salads

From the book Smart Raw Food Diet. The 13th step to health + a new generation recipe book author Victoria Butenko

Salsa according to Valya's recipe Valya Butenko's recipe 4 large tomatoes, chopped;? bunch of cilantro, chopped; 1 red bell pepper, finely chopped;? bunch of green onions, chopped; 1 jalapeno pepper, coarsely chopped;? spoons of salt; juice? lemon. Mix all ingredients and serve

From the book Delicacies for Diabetics. Emergency culinary assistance author Tatiana Rumyantseva

Green salsa 1-2 green tomatoes, 1-2 onions, 4-5 cloves of garlic, 1 hot green pepper, several stems of cilantro, vegetable oil, vinegar, black pepper and salt to taste.

From the book Raw Food Diet author Irina Anatolyevna Mikhailova

Red salsa 1-2 red tomatoes, 1-2 onions (preferably red), 4-5 cloves of garlic, 1 hot red pepper, several stalks of cilantro, vegetable oil, vinegar, ground red pepper and salt to taste.

From the book Super-aerobics for the face and neck. Wrinkles – a categorical “no”! author Maria Vadimovna Zhukova

Tomato dressing? ingredients 1/2 cup mayonnaise, 2 tbsp. spoons of sour cream, 1 tbsp. spoon of tomato paste, 1 teaspoon of lemon zest, 1 tbsp. spoon of lemon juice or citrus vinegar, 1/4 teaspoon of grape sugar, 1/2 teaspoon of salt.? cooking method 1. Add to mayonnaise

From the book Nutrition for the Brain. An effective step-by-step technique for enhancing brain efficiency and strengthening memory by Neil Barnard

From the book Diet 5:2. Bikini diet author Jacqueline Whiteheart

Peach Salsa with Baked Pita Chips Makes about two cups of salsa (4 servings) This salsa will surprise your guests with its rich flavor! One and a half cups diced peaches One quarter cup chopped red onion One quarter

From the book Losing weight without salt. Balanced salt-free diet by Heather K. Jones

Fresh Tuna with Pineapple Salsa 238 kcal Yield: two servings Prep: 10 minutes Cooking time: 5 minutes The rich flavor of pineapple salsa complements the fresh tuna perfectly in this dish. One 225-gram can of canned pineapple chunks in its own juice,

From the author's book

Classic salsa 25 kcal Yield: four servings Prep time: 10 minutes plus let sit for an hour This homemade salsa is a million times tastier and healthier than what you can buy in the store. A quarter of a red onion, peeled (11 kcal) One green pepper

From the author's book

Chicken fries with salsa sauce Preparation of food: 10 min. Cooking time: 12 min. Total: 22 min. YIELD – 4 servings. 1 tbsp. l. olive oil1 cup broccoli1 pound chicken breasts, shredded3/4 cup prepared salsa1/2 tsp. ground black pepper1/2

From the author's book

Fresh tomato salsa with toasted tortillas Preparing food: 15 min. Cooking time: 10 min. Total: 25 min. YIELD - 4 servings 3/4 pound plum tomatoes, seeded and chopped 1 cup fresh corn kernels 1/3 cup chopped red onion 1 avocado