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Difference between revisions of "Salsa de chile a la Jalapa"
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Revision as of 16:45, 5 December 2010
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.
Servings
Makes about 500 ml
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.
