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Difference between revisions of "Salsa de chile a la Jalapa"
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| + | |Servings = Makes about 500 ml | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 40 minutes | ||
| + | |PrepTime = 40 minutes | ||
| + | |Image = [[Image:Salsa de chile a la Jalapa recipe.jpg|300px|alt=Electus]] | ||
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==Salsa de chile a la Jalapa - about this recipe== | ==Salsa de chile a la Jalapa - about this recipe== | ||
This cold, spicy [[Sauce|sauce]] comes from the city of Jalapa (Xalapa) in the state of Veracuz in Mexico. | This cold, spicy [[Sauce|sauce]] comes from the city of Jalapa (Xalapa) in the state of Veracuz in Mexico. | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 1.2 kg [[Tomatoes|tomatoes]], skins removed (but leave [[Seeds|seeds]] in) | |
| − | + | | 5 or more Cloves [[Uses::Garlic|garlic]], chopped | |
| − | + | | 220 g red jalapeño [[Chillies|chillies]], chopped | |
| − | + | | 1 teaspoon [[Sugar|sugar]] | |
| + | | 1 teaspoon [[Salt|salt]] | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | Place the [[Tomatoes|tomatoes]], [[Uses::Garlic|garlic]] and [[Chillies|chillies]] in a saucepan and allow to [[Simmer|simmer]] gently, stirring from time to time. | |
| − | + | | Once the [[Sauce|sauce]] starts to thicken, add the [[Sugar|sugar]] and [[Salt|salt]]. | |
| − | + | | Stir regularly, uncovered, until it caramelises slightly. | |
| + | | Allow to cool and blend in a processor until it gets to your desired consistency. | ||
| + | }} | ||
===Variations=== | ===Variations=== | ||
If preferred, you can use green [[Tomatoes|tomatoes]] and green jalapeño [[Chillies|chillies]]. | If preferred, you can use green [[Tomatoes|tomatoes]] and green jalapeño [[Chillies|chillies]]. | ||
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Make sure you do not let it burn. | Make sure you do not let it burn. | ||
| + | ==See also== | ||
| + | * [[Chilli sauce|Many other chilli sauce recipes]] | ||
[[Category:Recipes|Salsa de chile a la jalapa]] | [[Category:Recipes|Salsa de chile a la jalapa]] | ||
[[Category:Accompaniments|Salsa de chile a la jalapa]] | [[Category:Accompaniments|Salsa de chile a la jalapa]] | ||
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[[Category:Vegetable recipes|Salsa de chile a la jalapa]] | [[Category:Vegetable recipes|Salsa de chile a la jalapa]] | ||
[[Category:Vegetarian recipes|Salsa de chile a la jalapa]] | [[Category:Vegetarian recipes|Salsa de chile a la jalapa]] | ||
| + | [[Category:Vegan recipes]] | ||
| + | |||
Revision as of 18:56, 29 May 2012
Salsa de chile a la Jalapa - about this recipe
This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracuz in Mexico.
Ingredients
- 1.2 kg tomatoes, skins removed (but leave seeds in)
- 5 or more Cloves garlic, chopped
- 220 g red jalapeño chillies, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
Method
- Place the tomatoes, garlic and chillies in a saucepan and allow to simmer gently, stirring from time to time.
- Once the sauce starts to thicken, add the sugar and salt.
- Stir regularly, uncovered, until it caramelises slightly.
- Allow to cool and blend in a processor until it gets to your desired consistency.
Variations
If preferred, you can use green tomatoes and green jalapeño chillies.
Instead of simmering the mixture, you can roast it in the oven.
Chef's notes
It needs to end up fairly thickish.
Make sure you do not let it burn.
