Tomato, Sweet Pepper and Chili Sauce
6 servings
30 minutes
This sauce embodies the Mexican passion for vibrant and rich flavors. Its history roots in traditional cuisine, where fresh vegetables and spices create unique combinations. Roasted tomatoes and sweet peppers give the sauce deep sweetness, while spicy chili adds zest. Smoked paprika and fresh cilantro complete the picture with a hint of smokiness and herbal freshness. Perfect as a dip for tacos and nachos, excellent with meat or vegetables, and sometimes even used as a marinade. This sauce is a true gastronomic symphony that conveys the spirit of Mexico in every spoonful.
1
Peel the tomatoes, cut them into quarters. Remove the seeds from the bell pepper and chili pepper, and cut them into medium cubes.
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Chili pepper: 1 piece
2
Peel the onion and garlic. Cut the onion into quarters, garlic can be left whole.
- Red onion: 1 head
- Garlic: 5 clove
3
Lightly drizzle all the vegetables with olive oil and bake in the oven for 20–25 minutes at a temperature of 200–220 degrees.
- Olive oil: to taste
4
Cool the baked vegetables. Transfer to a blender. Add vinegar, soy sauce, paprika, lemon juice, cilantro, and black pepper and blend everything into a sauce.
- Apple cider vinegar: 2 tablespoons
- Soy sauce: 75 ml
- Smoked paprika: 2 tablespoons
- Lemon: 0.3 piece
- Chopped cilantro (coriander): 1 bunch
- Ground black pepper: to taste