| Salsa salu (V) | |
|---|---|
 |
| Use a whisk to create your desired consistency | |
| Servings: | Serves 6 - Makes about 500ml of sauce |
| Calories per serving: | 64 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
A slightly spicy tomato sauce from Uruguay.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 ml olive oil
- 2 cloves garlic, peeled and crushed
- 2 large onions, peeled and finely diced
- 1 red chilli, cut into strips
- 1 carrot, julienned
- 3 ripe tomatoes, peeled and cubed
- 65 ml white wine
- 2 green olives, chopped
- 2 black olives, chopped
- 250 ml vegetable stock
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bay leaf
- 1 sprig rosemary
- 1½ teaspoons sweet paprika
- 1 teaspoon flour
Method
- Heat the olive oil in a pan and gently fry the garlic and onions for about 5 minutes until golden.
- Add the chilli and the carrot and cook for a further 3 minutes.
- Add the tomatoes and wine and after 5 minutes, add the olives, stock, seasonings, herbs and paprika.
- Stir well and allow the sauce to cook slowly for about 30-40 minutes.
- 5 minutes before the end of the cooking time, add the flour.
Serving suggestions
Variations
You can vary the amount of garlic and chilli to your personal taste.
Chef's notes
Add more oil if necessary.
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