Salsa de chile a la Jalapa: Difference between revisions
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|title=Salsa de chile a la Jalapa Cooking with chillies | |title=Salsa de chile a la Jalapa Cooking with chillies recipe | ||
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|keywords= | |keywords=#salsadechilealajalapa #chillies #tomatoes #garlic #sauce #roast #simmering #simmer #seeds | ||
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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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|TotalCalories = 255 | |||
|PortionCalories = 10 | |||
|DatePublished=20th October 2012 | |DatePublished=20th October 2012 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|Servings = Makes about 500 ml | |Servings = Servings: 25 - Makes about 500 ml | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 40 minutes | |TotalTime = 40 minutes | ||
|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Salsa de chile a la Jalapa recipe.jpg | |Image = [[Image:Salsa de chile a la Jalapa recipe.jpg|alt=Electus]] | ||
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This cold, spicy [[Sauce|sauce]] comes from the city of Jalapa (Xalapa) in the state of | This cold, spicy [[Sauce|sauce]] comes from the city of Jalapa (Xalapa) in the state of Veracruz in Mexico. | ||
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Revision as of 09:58, 28 July 2016
| 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 |
This cold, spicy sauce comes from the city of Jalapa (Xalapa) in the state of Veracruz in Mexico.
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