Tired of monotonous store ketchups and faceless sauces? It's time to add a note of Mexican taste to your dishes. Homemade tomato salsa is an explosion of freshness, piquant severity and saturated taste. It is prepared simply, from available ingredients, but the result exceeds all expectations.
Ingredients:
Fresh tomatoes – 3 pcs. (about 650 g)
Garlic – 5 cloves (peeled)
Galapeno pepper – 1 pc. (without seeds)
Vegetable oil – 2-3 tbsp. tablespoons
Cins – 1 cup (finely chopped)
Onions – 1/3 cup (finely chopped)
Lyme juice – 1/4–1/3 cups (to taste)
Sugar – 1/2 teaspoon
Salt – 1 teaspoon
Rinse the tomatoes, remove the stalks and cut into small cubes (you can remove the skin, scalded with boiling water).
Clean the garlic and chop finely or pass through the press.
Cut the halapeno along, remove the seeds and partitions (to reduce the severity), then finely chop.
Peel the onion and chop into a small cube.
Wash the cilantro, dry and cut it roughly (the stems can be used, they give a rich taste).
In a pan, heat the vegetable oil over medium heat.
Add garlic and halapeno, fry 1-2 minutes until the garlic becomes golden, but not burnt (otherwise it will be bitter).
Put the tomatoes in the pan, mix.
Reduce the fire to the middle-outroot and simmer for 5-7 minutes until the tomatoes become soft, but will turn into mashed potatoes (pieces should remain).
Put the tomato mass into a bowl, let cool a little.
Add onions, cilantro, lime juice, sugar and salt.
Mix gently to save the texture.
Leave the salsa for 10-15 minutes so that the tastes are connected.
