Chunky nacho salsa

Difficulty 1/5

To eat nachos, it’s a must to have a yummy sauce, and I love the tomato type. I like it chunky, with important pieces of each ingredient to really get their whole flavour. The trick to get max flavour out of it is to leave the mix overnight in the fridge after you have cooked it so the flavours really develop, achieving an A.MA.ZING result. 

Portions: 500g of salsa

Ingredients:
– 1 large red onion cut in large squares
– 20ml olive oil
– 3 peppers, one each colour, peeled and cut in large squares, no seeds. To peel them I exposed them to direct fire until the skin blackened and then rubbed the skin off under cold water. However, you’re welcome to use a peeler.
– 1 garlic clove, finely grated or chopped
– 100ml cider or apple vinegar
– 6 very ripe tomatoes, peeled and without seeds. From the seeds and using a sieve push them to take as much juice as you can for the salsa as well.
– Salt to taste
– Juice from 1/2 a lemon
– 1 tsp paprika
– 1 tsp sugar
– Tabasco to taste, or you could also add finely chopped jalapeño

Procedure:
1. Heat up the olive oil in a pan and cook the onion on medium heat until it becomes translucent and then slightly golden.
2. Add the garlic and peppers and cook them until they, too, are soft.
3. Add the vinegar and wait for it to evaporate completely.
4. Add the tomatoes and juice from the seeds and cook on low heat until it’s quite dry and the tomatoes are about to disintegrate. If the liquid evaporates but the tomatoes are still hard, add a bit of water.
5. Finish with sugar, paprika, salt and tabasco and mix well.
6. Leave the mix overnight in the fridge so it lets go of its full flavour 🙂

I hope you liked it! The result is amazing, full of flavour  and withouth any chemicals like the ones in the supermarket! Comment below what other recipes you would like to see 🙂