Mexican salsa

Ingredients for 1 servings:

• 2 tbsp rapeseed oil
• 3 tbsp tomato paste
• 1 medium-sized onion(s), diced
• 2 tbsp sugar
• 200 g diced tomatoes
• 100 g red bell pepper(s), diced
• 50 g jalapeño(s), diced
• 2 tbsp tomato ketchup
• 1 tsp wine vinegar
• 1 tsp lemon juice
• 50 ml vegetable stock, reduced, or 1 tsp granulated stock
• 1 tbsp paprika powder, sweet
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• possibly xanthan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

universal sauce, perfect with steak, tortilla or as a dip for nachos

Heat the oil in a pan over medium heat and fry the tomato paste and onions until lightly browned. Add the sugar and let it caramelize slightly. Add the tomatoes, bell peppers, and jalapeño pepper and reduce the heat slightly. Add all the other ingredients except the xanthan gum and simmer for about 10 minutes. Finally, add a little more xanthan gum, stirring constantly, until the desired consistency is reached. Caution: Xanthan gum expands, so use sparingly at first and check after 10 minutes if you need more.