Salsa sauce
4 servings
35 minutes
Salsa is a fiery blend of roasted vegetables and spicy seasonings born from Latin American traditions but loved worldwide. Its bright, rich flavor unfolds thanks to sweet tomatoes, hot chili, and the freshness of cilantro. The light acidity of lemon juice enhances the natural aroma, while olive oil adds a velvety texture. This sauce perfectly complements meat, fish, grain dishes, or simply crispy tortillas. Salsa is not just a sauce; it's an explosion of flavors that makes any meal special. Essential for parties and suitable for both traditional Mexican dishes and modern culinary experiments.
1
Wash and dry the vegetables. Clean the bitter pepper from seeds and partitions under cold running water. Cut into pieces.
- Chili pepper: 1 piece
2
Drizzle the vegetables with olive oil. Place in a preheated oven at 200 degrees. Bake for 15 minutes until the vegetables are browned.
- Olive oil: 30 ml
3
Cool the vegetables. Peel the tomatoes. Chop the vegetables in a vegetable cutter to a coarse consistency.
- Tomatoes: 4 pieces
4
Add lemon juice, salt, freshly ground pepper to taste, and a tablespoon of olive oil to the tomato mixture. Mix well.
- Lemon juice: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 30 ml
5
Chop the cilantro. Add to the sauce. Refrigerate for 1 hour.
- Cilantro: 1 bunch
