15 minutes
preparation
12 minutes
boiling
0 minutes
resting time
You will need
Pot, food blender or food processor, 1 small bowl
Ingredients for the tomato salsa
For 4 servings (approximately 350 g), 1 serving = 90 g (0 g of sugar)
1 clove garlic
2 hot pickled peppers, from a jar
1 small onion
1 tsp olive oil
50 g green bell pepper
50 g red bell pepper
200 g tomatoes
1 tbsp lemon juice
½ tsp salt
¼ tsp pepper
¼ tsp ground cumin
½ tsp dried thyme
Preparation
Step 1:
Finely chop 1 clove of garlic, 2 hot pickled peppers, and 1 onion. Put everything in a small pot with 1 tsp of olive oil and sauté for 2 minutes over medium heat.
Step 2:
Cut 50 g of green bell pepper, 50 g of red bell pepper, and 200 g of tomatoes into small cubes (about 5 mm). Add them to the pot and cook for 5 minutes.
Step 3:
Add 1 tbsp of lemon juice, ½ tsp of salt, some pepper, ¼ tsp of ground cumin, and ½ tsp of thyme to the pot. Cover and simmer over medium heat for 10 minutes, stirring occasionally.
Step 4:
Roughly puree the tomato salsa with a food processor.
Step 5:
Let the tomato salsa cool, transfer it to a small bowl, and serve.
The tomato salsa is perfect as a dip for nachos.
Properly sealed, the tomato salsa will keep for about 7 days in the refrigerator.