Salsa roja

Hot mexican tomato sauce with lots of chilli... *yummie*

Recipe (serves 4):
- 500 g beefsteak tomatoes
- 1 small onion
- 1 - 2 cloves of garlic
- 1 red pepper
- 2 Jalapeño chilli peppers (canned) or 2 small, fresh green chilli peppers
- 2 tbs. tomato puree
- 50 ml vegetable stock
- 1/2 bunch of parsley
- 1 pinch of sugar
- salt
- pepper (preferably freshly ground)

Preparation:
Put tomatoes in boiling water briefly, rinse with cold water, peel and half. Cut out the green bits and deseed. Chop the flesh roughly.
Peel onions and garlic and dice finely.

Peel the peppers with a peeler and half. Deseed and cut into small dices. Cut chilli peppers into small stripes.
Put tomatoes, onions, garlic, chilli peppers and pepper into a wide saucepan. Stir in tomato puree and vegetable stock.
Bring to the boil and let simmer at low temperature for about 10 to 15 minutes until sauce has thickened. Stir occasionally.
In the meantime wash parsley, and chop finely. Season the salsa to taste with sugar, salt and pepper.
Stir in the parsley. Cool salsa for 30 minutes before serving.

Tip:
The sauce is nice too, when served warm.
It can be deep-frozen very well thus you may want to double or triple the ingredients.

Das Rezept auf deutsch.