“Salsa” sauce, or, as it is more correctly called, simply “salsa,” is a classic sauce of Mexican cuisine, differing from the rest of the family not only in composition, but also in texture. Unlike most sauces, salsa does not have a uniform consistency; all products for it are finely chopped, and the end result is a mixture reminiscent of a liquid vegetable salad.

"Salsa" is prepared from various juicy fruits and vegetables that have a sweet and sour taste; chili peppers, cilantro, onions and garlic are added to them. The classic “salsa,” of course, is tomato, so that’s what we’ll be preparing today.

To prepare tomato salsa, prepare the ingredients according to the list.

Cut the skin of the tomatoes crosswise and place them in boiling water for 3 minutes.

Then pour over ice water and carefully remove the skin. In addition to red tomatoes, I also added green tomatoes; Mexicans love them very much (along with tomatillos).

Finely chop the herbs and vegetables with a knife.

Mash the tomatoes with a fork and place in a bowl.

Add onion, garlic, cilantro and chili. Season with salt, sugar, lime juice and stir. Refrigerate the sauce for 1 hour, then serve chilled.

Salsa cannot be stored for a long time, so it is recommended to consume it immediately with meat, tortillas or corn chips.

I'm so lazy to cook! I didn’t think that I would ever write something like this, but facts are stubborn things. I'm lazy. I'm too lazy to cook, but I want to eat delicious food. I could buy ready-made food in restaurants and delis, but it rarely tastes good to me. Well, that is, in cheap restaurants it is rarely tasty, and in expensive ones it is often a waste of money. And if it’s also tasteless, then it’s a complete disappointment. So what to do? I have to cook a quick meal.

I whipped up this dip to go with the guacamole and served it with nacho corn chips. There was also sour cream included. Well, the idea is this: you take a chip and eat it with hot and sour guacamole. The mouth is on fire. You take the second one and scoop up some sweetish marinated tomato salsa. The mouth feels the new taste, but it burns. You scoop up sour cream with the third chip and wash away the fire. And - again in a new circle.
This idea was a success. But I know that tomato salsa's potential doesn't end there. I can say with full responsibility that this tomato salsa will not leave our stage so easily. We will meet her again. She will shoot again.

But seriously, this tomato marinade will perfectly complement and diversify any meat or fish dish.

Cooking time: 10 minutes

Complexity: Just

Ingredients:

pickled onions – ½ pc. (if you don’t have pickled one, you can pickle it by cutting it and leaving it for half an hour in a solution of vinegar and sugar in proportions 2:1, or to taste)

chili – 1 cm.

wine vinegar or balsamic - to taste

sugar – 1 pinch

Exit– 2 servings

When I got ready to make my salsa, the board was completely stained with guacamole.


And here’s a life hack from my mother-in-law: I washed off everything that was left on the board with a stream of water, and wiped off the remaining water from the board with a window eraser. The board became clean and almost dry without any extra effort. I'm ready for exploits.

(Dude, it’s GENIUS, using window rubber for boards!)

Prepared ingredients for salsa.

Well, you just need to chop everything up. I chop chili and basil.

First, cut the tomatoes into strips. By the way, they say, but you have to remove the skin from tomatoes, but I love the skin, even if you kill me. I very rarely take it off, except perhaps for tomato sauces.

Then I finely chop it all together and put it in a bowl.

Garlic.

Pickled Crimean onions.

Salt, pepper - to taste.

The taste told me that there was not enough sugar from the marinade, so I added a pinch more.

Scent oil.

As I said, I served this salsa with nacho corn chips as an alternative dip for guacamole.

But my husband liked this salsa more than guacamole. Sweet tooth, huh.

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So, does everyone know what salsa is or not? I hope so, because salsa is a genius alternative to boring ketchup. Salsa makes everything taste better—even basic scrambled eggs, not to mention some grilled chicken. Well, I won’t even tease you with corn chips (nachos) with salsa.

And most importantly, you can prepare it for future use and simply take it out of the refrigerator at the right time.

Salsa is made in 5-10 minutes. True, if you have an attachment for a blender that does not puree, but cuts into small pieces. Otherwise, you will have to cut everything yourself, which will take a little longer.

Salsa Ingredients

How to prepare salsa sauce

Salsa Ingredients

How to prepare salsa sauce

1. Cut tomatoes, onions, garlic, cilantro, chili into large pieces and place in a chopper. By the way, the riper and more aromatic the tomatoes, the tastier!

2. Add salt and pepper, taste, it should not be bland

3. I usually chop it into fairly small pieces; some people like larger pieces. If you cut with a knife, the tomatoes should be small cubes no larger than 5 mm. The onion is even smaller, it is better to crush the garlic. The cilantro is also small.

4. Then put it all in a small saucepan or frying pan on the fire, add 1-2 teaspoons of olive oil and simmer over low heat for about 5 minutes. Don’t overdo it. Well, this also tastes, some people like fresher salsa, others more stewed.

5. Additions: you can also add bell pepper, lemon juice, avocado, celery, and various other spices such as cumin to the salsa. But I like to do it as I wrote.

By the way, if it sits in the refrigerator at least overnight, it will become even more fragrant.