Salsa de chile a la Jalapa: Difference between revisions
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|description=This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracuz in Mexico | |description=This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracuz in Mexico | ||
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<!-- /seo --> | <!-- /seo -->This cold, spicy [[Sauce|sauce]] comes from the city of Jalapa (Xalapa) in the state of Veracruz in Mexico. | ||
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|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Hot and spicy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span> | |||
<span class="reviewDesc">A sort of hot tomato ketchup</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/salsadechilealajalapa|#salsadechilealajalapa]] [[Special:Search/chillies|#chillies]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/garlic|#garlic]] [[Special:Search/sauce|#sauce]] [[Special:Search/roast|#roast]] [[Special:Search/simmering|#simmering]] [[Special:Search/simmer|#simmer]] [[Special:Search/seeds|#seeds]] | ||
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Latest revision as of 09:23, 11 January 2022
This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracruz in Mexico.
| Salsa de chile a la Jalapa | |
|---|---|
 |
| Servings: | Servings: 25 - Makes about 500 ml |
| Calories per serving: | 10 |
| Ready in: | 40 minutes |
| Prep. time: | 40 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewHot and spicy 4.3/5 A sort of hot tomato ketchup |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
See also
Discover Cookipedia's Culinary Creations on Pinterest
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#salsadechilealajalapa #chillies #tomatoes #garlic #sauce #roast #simmering #simmer #seeds