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Best Homemade Salsa Recipe
This salsa is spicy, piquant and packed with good flavors.
Now imagine the salsa on top of the shabbat challah, which absorbs all the juice from the vegetables — what a wonderful bite!
You can eat a lot of it because it doesn’t contain anything fried.
A simple, healthy and delicious recipe — perfect for every meal.
I found myself eating it with a spoon, bite after bite.
It’s great for a variety of meals — both dairy meals and meat-based meals.
A large amount
Ingredients:
2 kilos of tomatoes
2 onions
Red/white onion
7-8 cloves of garlic
2 red peppers
2 green peppers
2 yellow peppers
2 sweet chili peppers
Large hot pepper
Bunch of coriander
Salt
Preparation:
1. Heat a pot of water, mark an X on each tomato, cook the tomatoes for 5 minutes, strain and peel the skin.
2. Press the tomatoes a little to release some juice, roughly chop the tomatoes, transfer to a food processor along with their juices, coarsely grind in pulses into small pieces, do not grind into a sauce and transfer to a bowl.
3. Cut the onion and pepper into large cubes, cut the garlic in half, put in a food processor to coarsely grind in pulses into small pieces, add to the tomatoes, chop the cilantro, add to the vegetables to season, add 4 – 5 tablespoons of olive oil.
4. Transfer to a large jar and store in the refrigerator.
