Homemade salsa sauce

Huile d'olive de Nîmes PDO
Intense flavour
Sauce salsa maison
Photo credit: Céline de Cérou
A PDO
Preparation
10 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Basics Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 tomatoes
  • 1/2 verre water
  • 1/2 red pepper
  • 1/2 green pepper
  • 2 onions
  • 1/2 gousse garlic
  • 140 g tomato purée
  • 1 c. à soupe Nîmes olive oil PDO
  • 1 pincée sugar
  • 1/2 c. à café paprika
  • 1/2 c. à café cumin
  • 1/2 c. à café coriander
  • 1 a pinch of cayenne pepper

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple. Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from varieties such as Picholine, Rougette de l’Ardèche, Aglandau, Salonenque…

Instructions

  • Remove the seeds from the peppers and dice them. Dice the tomatoes into small cubes too.
  • Peel the onion and garlic and blend them in a food processor.

  • Pour a dash of Nîmes olive oil (PDO) into a frying pan, add the blended onions and garlic and a pinch of sugar. Fry gently for 2 or 3 minutes, then reduce the heat to low.

  • Add the peppers and tomatoes, then pour in the water.
  • Add the tomato purée and the spices. Leave to reduce until the consistency is to your liking, and it’s ready!
  • > This Mexican salsa recipe is perfect for serving with your canapés, or even with your Mexican dishes (tacos, fajitas, etc.) – or simply as a salad accompaniment!

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple. Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from varieties such as Picholine, Rougette de l’Ardèche, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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