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Graveyard salsa
Ingredients
Utensils
large saucepan, oven, slotted spoon, large bowl, cutting board, knife, baking sheet, scissors, parchment paper, large frying pan
How-To Videos
How to prepare a chili
Homemade vegetable stock
Nutrition per serving
Step 1/ 4
- 250 g tomatoes
- ice cubes
- large saucepan
- oven
- slotted spoon
- large bowl
Preheat oven to 150°C/300°F. Blanch tomatoes for approx. 1 – 2 min. in boiling water. Then transfer to an ice bath to halt the cooking process.
Step 2/ 4
- 1 bell peppers
- ½ onion
- ½ chili
- 5 g ginger
- ½ clove garlic
- 5 g cilantro
- cutting board
- knife
Finely dice bell pepper, onion, chili, ginger, garlic, and cilantro. Peel skin off tomatoes, quarter, remove seeds, and finely dice.
Step 3/ 4
- 1½ wheat tortillas
- baking sheet
- oven
- scissors
- parchment paper
Using scissors, cut graveyard themed chips, such as headstones and ghosts, from tortillas. Place on a lined baking sheet, transfer to preheated oven, and bake at 150°C/300°F for approx. 10 – 15 min. until golden brown.
Step 4/ 4
- 7½ g tomato paste
- 50 ml vegetable stock
- ½ lemon
- salt
- pepper
- sugar
- cumin
- vegetable oil for frying
- large frying pan
- large bowl
In a large frying pan, sauté onion, bell pepper, garlic, ginger, and chili in some vegetable oil over medium heat for approx. 3 – 5 min. until lightly browned. Add tomato paste and stir well to combine. Deglaze with vegetable stock and simmer for approx. 10 – 15 min. Add diced tomato and simmer for an additional 10 – 15 min. Remove from heat and allow to cool for approx. 15 – 20 min. When salsa is cold, season to taste with salt, pepper, sugar, cumin, and lemon juice. Fold in cilantro. Serve with baked tortilla chips. Enjoy!
Enjoy your meal!
Tags
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