South American sauce Salsa

Summer is the best time to eat tomatoes. Tomatoes are rich in VCs, B vitamins and carrots. More importantly, after the tomatoes are cooked, the tomato erythropin inside becomes very easily absorbed into the human body, and the tomato erythropin has a good anti-cancer effect. In Chinese meals, however, there has been little change in simple tomato practices, except for tomato fried eggs and red oxen. And this salsa sauce, it's a common eating method for tomatoes, Mexico. Salsa sauce can be used with Taco, or with corn chips. Of course, for me as a Chinese, the best is pancakes with beef, lettuce, pepper and salsa sauce! If you add a spoon of yogurt in it, it'll add flowers

Recipe Recommendations

diced tomato 4 cup
Minced white onion 1 cup
Thai pepper or morning pepper of 2
olive oil 1 tablespoon
garlic 4-merous
salt 1 tablespoon
apple cider vinegar 1 tablespoon
Basil 2 tsp
Xinjiang cumin 2 tsp
coriander leaves 8 pieces

slightly spicy
burn
half an hour
simple

Steps for South American sauce Salsa

Clean the tomatoes, cross the top. Put it in a clean container, pour boiling water (the amount of boiling water over the top of the tomatoes) and impregnate for about a minute. Put the water down and flush it with cold water. It's easy to remove tomatoes' skin. When you go to the skin, cut the tomatoes into tin。

When the pot is not hot, the olive oil is added and the tomatoes are poured into the pot. When she's out, she's covered, she's turned to the middle of the fire, and she's boiled until the tomatoes are all softer。

When cooking tomatoes, Thai peppers are cut into thin slices (do not remove pepper seeds). When you cut the chili, you need to put on one-off gloves in order to prevent the spicy hands and never touch your face or eyes

A well-prepared tomato with onion shreds, garlic and peppers continues to boil until 70% of the tomato juice is dried。

It's salt, Basil, Xinjiang. Dried to tomato juice。

Turn off the fire and add apple vinegar and fragrance. Smash it and cool it。