The Artful Blogger.
Home Made Salsa.
- Tomato puree, or strained tomato, looks like the pasta sauces but without all the herbs and stuff (I use the type which comes in large bottles with Italian writing on it.)
- One medium onion (brown or spanish, whichever you fancy.)
- One small to medium red capsicum.
- Can of four mix beans.
- One small chilli.
- Teaspoon of chilli powder (more or less, depending on if you want it hot or mild.)
- Two teaspoons of paprika.
- Salt and pepper to taste.
- Teaspoon of olive oil.
Dice the onion and capsicum, then fry on medium to high heat, using olive oil. Cover with lid and let soften. Get a few black, over cooked bits at the bottom of the pan (adds a lil more flavour) and then whack the beans in (drained of course). Stir for a while and then add the tomato puree. How much you add, depends on if you want it chunky or not...chunky. Keep in mind this thickens on standing.
Turn the heat down onto low, its slow cooking from here. So you're stirring, working that wooden spoon and once the tomato paste begins to bubble, throw in the diced chilli (seeds and all, don't be afraid) and let it simmer for a bit. Mill about for a few minutes and then return to the pot-of-almost-finished-salsa and add the dried paprika powder and chilli powder. Stir yet again. Let it bubble away for a few more minutes.
Turn off the heat. Let the salsa sit and once it's at room temperature (takes a while) put it in a (preferably) pretty pot and sit in the fringe. From my experiments, this lasts up to a week.
For the wild ones out there who don't have the patience to let the salsa cool, eat it hot from the pot and I assure you, if you let the nachos swim in the salsa for a while, they become mushy and easier to swallow.
My Home Made Salsa is a versatile foodstuff. You can eat it with nachos, bread (the loaf kind, or lebanese, turkish is good too...) or if you want to be more radical, try stuffing grilled capsicum with couscous and pouring some of salsa inside and out. Yum.
- Tomato puree, or strained tomato, looks like the pasta sauces but without all the herbs and stuff (I use the type which comes in large bottles with Italian writing on it.)
- One medium onion (brown or spanish, whichever you fancy.)
- One small to medium red capsicum.
- Can of four mix beans.
- One small chilli.
- Teaspoon of chilli powder (more or less, depending on if you want it hot or mild.)
- Two teaspoons of paprika.
- Salt and pepper to taste.
- Teaspoon of olive oil.
Dice the onion and capsicum, then fry on medium to high heat, using olive oil. Cover with lid and let soften. Get a few black, over cooked bits at the bottom of the pan (adds a lil more flavour) and then whack the beans in (drained of course). Stir for a while and then add the tomato puree. How much you add, depends on if you want it chunky or not...chunky. Keep in mind this thickens on standing.
Turn the heat down onto low, its slow cooking from here. So you're stirring, working that wooden spoon and once the tomato paste begins to bubble, throw in the diced chilli (seeds and all, don't be afraid) and let it simmer for a bit. Mill about for a few minutes and then return to the pot-of-almost-finished-salsa and add the dried paprika powder and chilli powder. Stir yet again. Let it bubble away for a few more minutes.
Turn off the heat. Let the salsa sit and once it's at room temperature (takes a while) put it in a (preferably) pretty pot and sit in the fringe. From my experiments, this lasts up to a week.
For the wild ones out there who don't have the patience to let the salsa cool, eat it hot from the pot and I assure you, if you let the nachos swim in the salsa for a while, they become mushy and easier to swallow.
My Home Made Salsa is a versatile foodstuff. You can eat it with nachos, bread (the loaf kind, or lebanese, turkish is good too...) or if you want to be more radical, try stuffing grilled capsicum with couscous and pouring some of salsa inside and out. Yum.
