Tomato salsa
Composition / ingredients
10
Servings:
Cooking method
1. Finely chop onion, garlic, celery and carrot and fry until soft in olive oil. Add finely chopped tomatoes (after removing the insides from them), finely chopped sweet pepper, tomato paste and tomato juice and simmer for five minutes.
2. Then add the sweet and spicy chili sauce and chopped basil, stir and simmer for another five minutes.
3. Pour the sauce into a blender, punch, then strain through a fine sieve and put it back on the fire. Add salt and cook until thickened. Remove from heat and whisk ice-cold butter, cut into small cubes, into the sauce.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chili sauce - 98 kcal/100g
- Tomato juice - 21 kcal/100g
