Tomato salsa sauce

Tomato salsa according to the Mexican recipe is not difficult to prepare, but you will have to make some effort. The reward will be the excellent taste of the finished sauce! The sauce is ideal as an addition to corn and wheat chips, and it goes well with potato chips!

First you need to blanch the tomatoes. It is easy to do this in a slow cooker. To do this, wash the tomatoes and put them on the bottom of the bowl, pour the amount of water specified in the recipe. Turn on the "Quenching" mode, the time is 2 minutes, close the multivark with a lid. When cooking comes to an end, let off steam, open the lid, drain the water and let the tomatoes cool completely.

At this time, we prepare the remaining ingredients. Peel the onion, rinse it under running cold water, wipe it dry and finely chop it with a sharp knife. Chili peppers are washed, dried with a towel, remove the stalk, clean the seeds. After the peppers are finely cut. Wash the cilantro, dry it and chop it finely.

Are the tomatoes cold? We remove the skin from them. After blanching, the skin is well separated from the pulp. Next, finely chop the tomatoes and put them in a medium-sized bowl. It is desirable that it is not plastic. We also put the chopped onion and chili pepper there.

Next, add salt, granulated sugar, ground cumin, and tabasco sauce to the future sauce. We send chopped coriander leaves to the rest of the ingredients. Mix everything thoroughly until it is completely homogeneous.

Salsa is ready! You can serve the sauce on the table immediately or put it in the refrigerator for now. In a refrigerator, the sauce will be stored without loss of taste for 2-3 days.

Bon appetit! Burning salsa!