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Red salsa

  • 55 g Vegetable Oil
  • 50 g Serrano Chili Pepper, seeded, chopped
  • 450 g Onion, chopped
  • 6 Garlic Cloves, minced
  • 900 g Tomatoes, peeled, seeded, cored, chopped
  • 10 g White Sugar
  • 1/2 t Medium-Grain Salt
  • 1 t Black Peppercorn, ground
  • 30 g Coriander Leaves, chopped
  • 45 g Lime Juice

Yields about 500 g

  1. Sauté vegetables. Heat oil in a saucepan over medium heat. Sauté chili pepper, onion, garlic for 5 minutes.
  2. Simmer. Add tomatoes, sugar, salt, black pepper. Simmer 20 minutes, stirring occasionally, until the mixture has thickened.
  3. Season & serve. Stir in cilantro, lime juice.
What if my salsa looks too thick?

Thin it with hot water.

Refrigerate up to 48 hours.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩