Ferah's Cooked Salsa

Ferah's Cooked Salsa


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Simple cooked salsa with a Mediterranean twist, a quick and easy versatile dip. It may be served hot or cold and can also be used as a pasta sauce. Make it vegetarian by using vegetable stock.


Serves: 8 

  • 2 cloves garlic, peeled
  • 1 large onions, peeled
  • 2 sweet green chillies
  • 4 large tomatoes, diced (you can substitute with 400g can of diced tomato)
  • 1 tablespoon olive oil
  • 2 teaspoons pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoons cumin powder
  • 2 teaspoons sweet paprika
  • 1/4 bunch parsley
  • 200 ml chicken stock
  • 3 tablespoons tomato paste

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Dice garlic on a chopping board. Then sprinkle salt over garlic and use a fork to crush garlic. Set aside.
  2. Dice onion, then add to garlic.
  3. Thinly slice the chillies (remove the seeds) then set aside. Chop tomatoes, then set aside.
  4. Heat olive oil in a medium size pot. Add diced onion and crushed garlic. Sauté till soft and transparent (careful not to let onions go brown).
  5. Add sliced chillies, chop tomatoes, pepper, sugar, salt, cumin and paprika. Sauté for a further three minutes.
  6. Add chicken stock and tomato paste, stir well and then reduce heat simmering for 10 minutes, stirring occasionally.

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