TOP 8 recipes for making salsa sauce at home for the winter

Belonging to Mexican cuisine, salsa sauce has gained popularity in the world no less than sushi and pizza. And naturally, many fell in love with its variations, different from the classics. This is how recipes for salsa sauce for the winter appeared, allowing you to enjoy the most unusual seasonings at any time. Beginner cooks can do this, and experienced cooks will find room for creative experiments in the instructions below.

Salsa sauce: taste features and serving rules

The core of salsa's flavor is its spicy kick. It is often complemented by sweetness and spice, but everything is also often accompanied by a tomato shade. The texture is always in pieces. In Mexican cuisine, salsa is often served with nachos - corn tortilla chips, but in recent years salsa has moved closer to chutney and the sauce began to be served with meat dishes, vegetable casseroles, and pasta.

What you need: ingredients and kitchen utensils

It is worth paying attention to the choice of hot pepper - chili comes in many varieties of spiciness. Tomatoes are chosen to be meaty. It is recommended to take unrefined oil - it has a richer taste and aroma. Cooked salsa requires a heavy-duty pan.

Recipes and cooking features

Most homemade salsa recipes do not require final sterilization of the product, but the glass container is initially sterilized.

When cutting chili, be sure to wear gloves to avoid burning your skin.

Classic salsa recipe: Mexican raw version

Ingredients:

• 1 kg of tomatoes;
• 2 bell peppers;
• 2 onions;
• 30 g salt;
• 1 piece of garlic;
• 80 g sugar;
• 2 jalapenos;
• 3 tsp. vinegar;
• fresh cilantro.

Cooking method:

• Remove the seeds from the peppers and finely chop them together with the tomatoes and onions;
• chop the garlic and herbs;
• put it all in a bowl, add salt and sugar, vinegar, leave in cool for 8 hours;
• Divide the sauce into jars.

Italian version - salsa verde

Ingredients:

• 80 g stale bread;
• salt;
• 9 cloves of garlic;
• fresh parsley;
• 90 ml wine vinegar;
• 10 anchovies;
• 4 tbsp. l. capers;
• 0.5 jalapeno;
• unrefined olive oil.

Cooking method:

1. Break the bread and pour vinegar over it and let it sit for 10 minutes.
2. Chop the jalapeno and parsley.
3. Place all ingredients except oil in a blender bowl and blend. Then pour in a little oil and mix again - you should get a thick consistency.
4. Transfer the sauce into jars, leaving 1-1.5 cm from the top, and pour oil on top.

From feijoa

Ingredients:

• 300 g feijoa;
• fresh cilantro and purple basil;
• 1 chili;
• salt;
• 60 ml wine vinegar;
• 2 red onions;
• 0.5 lemon;
• olive oil.

Cooking method:

• cut off the tails of the feijoa;
• Squeeze the juice out of the lemon and, using a fine grater, remove the zest - the thin upper colored layer of the peel;
• Place all the ingredients in a blender bowl, pour in a little oil, grind;
• Divide the sauce tightly into the jars, leaving 1-1.5 cm from the top, and fill the sauce with oil to the top.

Salsa for fish and seafood

Ingredients:

• 500 g tomatoes;
• 500 g pumpkin;
• 1 kg chili;
• 1 tsp. salt;
• 4 vegetable sweet peppers;
• 180 ml wine vinegar.

Cooking method:

• Finely chop the seeded pepper pods;
• Cut the pumpkin and peeled tomatoes into tiny pieces and add to the peppers;
• put everything on the stove, add salt, add vinegar and simmer for 25 minutes;
• Divide the sauce into jars.

With physalis

Ingredients:

• 800 g physalis;
• 2 bell peppers;
• 1 jalapeno;
• 15 g salt;
• 20 g sugar;
• 3 onions;
• 100 g tomato paste;
• 0.5 tsp. ground coriander;
• 80 ml sunflower oil.

Cooking method:

• cut the blanched physalis into small pieces;
• Remove seeds from peppers and chop finely like onions;
• fry the peppers and onions in oil;
• add physalis, salt, coriander, sugar and tomato paste, stir and simmer for 25 minutes;
• pour the sauce into jars.

From tomatoes

Ingredients:

• 1 kg of tomatoes;
• 2 vegetable sweet peppers;
• 2 chili peppers;
• 2 onions;
• 8 cloves of garlic;
• 60 ml vegetable oil;
• 2 tsp. vinegar;
• 15 g salt;
• 15 g sugar;
• 0.5 tsp. ground black pepper;
• 1 tsp. dry oregano

Cooking method:

• Peel the chili baked for 10 minutes and chop it into crumbs together with the garlic;
• cut bell peppers freed from seeds, tomatoes without skins and onions into small cubes;
• Place both peppers, onions, tomatoes and garlic into a pan on the stove;
• add oil, oregano, salt and sugar, pepper and simmer for 15 minutes;
• pour in the vinegar and after 5 minutes transfer the sauce into jars.

Recipe from Jamie Oliver

Ingredients:

• 500 g tomatoes;
• 2 chili;
• fresh green onions;
• 70 ml olive oil;
• salt;
• 8 cloves of garlic;
• ground black pepper;
• 1 lime;
• 2 avocados.

Cooking method:

• Finely chop the peeled tomatoes and chili seeds;
• chop the greens and avocado pulp into crumbs;
• squeeze the garlic through a press;
• squeeze the lime juice;
• mix all the products, add salt and pepper;
• pour the sauce into jars.

Methods for preparing mango fruits

Ingredients:

• 700 g tomatoes;
• 350 g mango;
• 40 ml olive oil;
• 2 onions;
• 15 g ginger root;
• 1 chili;
• 1 tsp. coriander seeds;
• fresh mint;
• 100 ml apple cider vinegar;
• 60 g sugar;
• 20 g salt.

Cooking method:

• bake the tomatoes in the oven, peel and finely chop the mango, onion and chili;
• grate the ginger;
• chop mint;
• Place all ingredients except vinegar and herbs in a saucepan on the stove, count 5 minutes;
• pour in vinegar, add mint, bring to a boil and cook for 5 minutes;
• transfer the sauce to jars.

Terms and conditions of storage

Salsa with the addition of vinegar and heat-treated can be stored for up to 1 year at temperatures up to +16 degrees. With vinegar, cooked cold, or cooked without it - 6 months in the refrigerator.