Spicy salsa with tomato paste

Mexican cuisine

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Description Products Steps

Mexican cuisine is passionate, spirited and very original, but loved all over the world. Spicy lovers will especially like this cuisine. Products for salsa sauce with tomato paste can be bought in almost any supermarket all year round, and their price is relatively low. The method of preparing this dish involves preliminary heat treatment of vegetables and is suitable for winter preparation.

1. Calories
   110,49 kcal
2. Protein
   1,7 gram
3. Fat
   7,72 gram
4. Carbohydrates
   9,42 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Tomato paste

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   4 tbsp. l. = 120 g
2. Chile sauce

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   4 tbsp. l. = 72 g
3. Tomato

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   300 g
4. Bulgarian pepper

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   1 piece = 150 g
5. Dried basil

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   1 tsp. = 2 g
6. Onions

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   1 piece = 80 g
7. Carrot

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   1 piece = 100 g
8. Olive oil

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   4 tbsp. l. = 68 g
9. Garlic

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   3 cloves = 15 g

Steps:

1. 
   Wash the tomatoes and sweet peppers. Peel the carrots, onions, and garlic, rinse and dry. Prepare the required amount of spices, chili sauce and oil.
2. 
   Cut carrots, onions and garlic into small pieces. If you have a food processor, use it to chop vegetables. This way you will spend less time cooking.
3. 
   Take a frying pan, heat it a little over high heat, add oil and add chopped onions, carrots and garlic. Reduce heat and fry for 5 minutes, stirring.
4. 
   Cut the tomatoes into cubes; you don’t have to remove the tomato peel.
5. 
   Place the tomatoes in the pan where the onions, garlic and carrots are fried and continue to fry over low heat.
6. 
   Remove the green part and seeds inside from the pepper, cut into small pieces: cubes or strips.
7. 
   Add the pepper to the vegetables in the frying pan. Mix well and continue frying for another 5 minutes.
8. 
   Add tomato paste, chili sauce and basil to the vegetables. Stir the tomato paste well so that it dissolves and is evenly distributed throughout the vegetable mass. Simmer for another 7-10 minutes. Let the sauce cool and place the sauce in a serving bowl.
9. 
   Serve the sauce in a sauceboat, garnished with herbs, with any side dish and meat.

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