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 healthy lifestyle is not what it seems.

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.

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

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

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'll 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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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; black peppers won’t give you 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, and 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!