gucci purses outlet The Best Recipe for Homemade S

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Equipment:Food processorMedium saucepanSharp knife and cutting boardGarlic Press (optional)Ingredients:5 medium tomatoesThree peppers: any combination of green, yellow, red or orangeTwo cloves of garlicTwo medium onions1 tablespoon salt2 tablespoons sugar1 teaspoon paprika1 tablespoon chili powder1 tablespoon dried oregano2 Bay leaves12 ounces of tomato pasteOptional Ingredients:1 teaspoon Chipotle powder1 to 3 fresh jalapeñosInstructions:Using the food processor [link widoczny dla zalogowanych], liquefy the tomatoes until the seeds and skin are all chopped up. Pour into saucepan.Use the food processor to chop the onions and peppers (including the jalapeños if using them). For chunkier salsa, chop the peppers and onions a little bit less. Add to the tomato liquid.Using the garlic press, squish the garlic cloves and add them to the mixture. If no garlic press is available, it’s possible just to chop up the garlic in the food processor earlier with the tomatoes or onions.Add the rest of the ingredients to the mixture except for the tomato paste. Stir well.Bring mixture to a boil over medium heat. Once it boils, lower heat and simmer for fifteen minutes, stirring occasionally. The chunks of peppers and onions should be soft when it’s ready.Add tomato paste and stir well. Remove from heat and let sit until cool. Remove the bay leaves before storing or serving.The optional ingredients [link widoczny dla zalogowanych], such as the chipotle powder and the jalapeños, are to make the salsa spicy. For mild salsa, do not use any chipotle or hot peppers. For spicier salsa, use the chipotle and/or the peppers. Chipotle will also add a pleasant, smoky taste to the salsa.Notes and tips:Cooking time: about half an hour or forty-five minutes.Makes approximately 2 quarts, or roughly enough for two parties of 15-20 people each. It is possible to halve or double this recipe for larger or smaller groups.The salsa lasts for a long time. It can keep in the refrigerator for a month or so.The salsa can be served right away, as soon as it cools, but it’s better to let it sit in the refrigerator for a couple of days to allow the flavors to blend.The flavors of the salsa mellow over the course of the first day or two. If it tastes very spicy right after it’s cooked, try it again in a day: chances are it will not be nearly as hot.For chunkier salsa, only liquefy four of the tomatoes. Cut the last one by hand into pieces no more than one centimeter square, and add them to the salsa before cooking.Selecting one green, one red, and one yellow pepper gives the salsa a festive, colorful look, but the types of pepper will not affect the flavor very much (except for the jalapeños, of course!).
Making salsa at home is easy [link widoczny dla zalogowanych], and it’s a lot less expensive than the stuff they sell at the supermarkets. Plus, it tastes better! Here’s a tried-and-true recipe for homemade salsa:
Serve with tortilla chips. Makes for a great Cinco de Mayo dish!
Recipe for Homemade Salsa