Salsa diabla – Chilisalsa

Name: Salsa diabla – Chilisalsa
Yield: 3 deciliters (dl)
Cuisine: Latin American
Ingredients: 1 piece yellow onions; 3 piece tomatoes; 2 piece red pepper (chili); 1 piece red pepper; 2 piece garlic gaps; 2 tablespoon neutral oil; 1/2 piece ananasis (á 227 g); 1 1/2 tablespoon apple cider vinegar; 1 teaspoon salt

Preparation Time--

Cooking Time30 m

Ingredients9

DifficultyEasy

Nour Henriksson

Give your taste buds a hot challenge with salsa diabla – a chili salsa with tomatoes and chili fruit as a base that gets the company of sweet pineapple. Suitable as dip to nachos or accessories to arepas.

Categories
Buffet
Cuisines
Latin American
Yields
3Deciliters (dl)

Ingredients

Step: 1
1 pc yellow onions
Step: 2
3 pc tomatoes
Step: 3
2 pc red pepper (chili)
Step: 4
1 pc red pepper
Step: 5
2 pc garlic gaps
Step: 6
2 msk neutral oil
Step: 7
1/2 pc ananasis (á 227 g)
Step: 8
1 1/2 msk apple cider vinegar
Step: 9
1 tsk salt

Instructions

Step: 1
Scale and cut onions and tomato in fourths. Core out of chili and pepper and cut into smaller pieces.
Step: 2
Heat up a frying pan and rust vegetables along with whole peeled garlic gaps in oil about 3 minutes.
Step: 3
Pour off the pineapple and mix along with the roasted vegetables, apple cider vinegar and salt to a smooth salsa. Keep cold. The salt lasts up to 2 weeks in cold.

Näring

Calories	148kcal
Carbohydrates	14g
Fat	9g
Protein	2g
Serving Size	3dl

Salsa diabla – Chilisalsa

Categories

Cuisines

Yields

Ingredients

Instructions

Näring

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