John Myers
Stock: Mexican Style Vegetable Sauce
The perfect stock: mexican style vegetable sauce recipe with a picture and simple step-by-step instructions.
- 500 g Pumpkin meat (zucchini, UFO pumpkin …)
- 2 piece Red sweet peppers
- 2 medium sized Onions
- 4 tbsp Oil
- 3 Toes Garlic
- 1 -2 Stück Chili
- 400 g Tomatoes
- 2 tsp Ground coriander
- 2 tsp Paprika powder
- 0,5 liter Water
- 5 tbsp Aceto Balsamico rosso
- Salt
- Chop the pumpkin meat and paprika and set aside.
- Finely chop the onions and fry in oil until they start to color.
- Finely chop the garlic and chilli and add to the onions. Steam with it until it no longer smells raw.
- Dice tomatoes, add and simmer for about 8 minutes while stirring.
- Mix in the spices and let them steep briefly, then fold in the vegetables.
- Fill up with water and add the aceto vinegar.
- Bring to the boil and simmer for about 10 minutes.
- Puree and season with salt.
- Fill the sauce into 5-6 glasses (~ 300ml each) and screw on tightly.
- If you want to make sure that the glasses have a long shelf life, put them in a suitable pot and fill it with water so that the glasses are about halfway covered. Bring to the boil and simmer on a lower heat for about 10 minutes. Take out and let cool.
- This base sauce can be used for many dishes. Also as a dip and spread. Diluted and seasoned, you can certainly make a soup out of it.
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