Salsa salu (V)

Salsa salu (V)

Use a whisk to create your desired consistency
Servings:	Serves 6 - Makes about 500ml of sauce
Calories per serving:	64
Ready in:	1 hour 30 minutes
Prep. time:	30 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

A slightly spicy tomato sauce from Uruguay.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50 ml olive oil
• 2 cloves garlic, peeled and crushed
• 2 large onions, peeled and finely diced
• 1 red chilli, cut into strips
• 1 carrot, julienned
• 3 ripe tomatoes, peeled and cubed
• 65 ml white wine
• 2 green olives, chopped
• 2 black olives, chopped
• 250 ml vegetable stock
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 bay leaf
• 1 sprig rosemary
• 1½ teaspoons sweet paprika
• 1 teaspoon flour

Method

1. Heat the olive oil in a pan and gently fry the garlic and onions for about 5 minutes until golden.
2. Add the chilli and the carrot and cook for a further 3 minutes.
3. Add the tomatoes and wine and after 5 minutes, add the olives, stock, seasonings, herbs and paprika.
4. Stir well and allow the sauce to cook slowly for about 30-40 minutes.
5. 5 minutes before the end of the cooking time, add the flour.

Serving suggestions

Makes a good sauce for pasta.

Variations

You can vary the amount of garlic and chilli to your personal taste.

Chef's notes

Add more oil if necessary.

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