John Myers
Salsa Mexicano (steak Sauce and Dip)
The perfect salsa mexicano (steak sauce and dip) recipe with a picture and simple step-by-step instructions.
- 2 tbsp Rapeseed oil
- 3 tbsp Tomato paste
- 1 medium sized Onion (finely diced)
- 2 tbsp Sugar
- 200 g Tomatoes (diced)
- 100 g Red peppers (diced)
- 50 g Jalapeño
- 2 tbsp Tomato ketchup
- 1 tsp Wine vinegar
- 1 tsp Lemon juice
- 50 ml Vegetable broth reduced / 1 teaspoon granular broth
- 1 tbsp Sweet paprika powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Xanthan gum
- Heat the oil in a pan on medium heat.
- Add the tomato paste and the onions and roast them well
- Add sugar and let it caramelize slightly.
- Add the diced tomatoes, peppers and jalapeno and set the stove a little lower.
- Add all other ingredients except for the xanthan gum and simmer for about 10 minutes
- Finally, add some xanthan gum, stirring constantly, until the desired consistency is reached (caution: xanthan gum will swell; so use it sparingly first and check after 10 minutes whether more is needed)
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