Salsa de chile rojo
Instructions
Open the peppers, discard the seeds and petioles, cut into small pieces.
Put them in a bowl and cover with boiling water, let stand for 45-60 minutes and drain.
Peel the tomatoes and processing them.
Mix tomato puree with the chili, onion, salt, sugar and olive oil, and blend everything.
Cook, stirring constantly, for about 10 minutes.
Ingredients and dosing for 4 persons
- 4 dried chilies
- 450 g of peeled tomatoes in puree
- == 1 sliced onion
- 1 clove of chopped garlic
- 1 teaspoon of salt
- 1/4 teaspoon of sugar
- 1 tablespoon of olive oil