Clean recipe · dvo.com
Nicaraguan Tomato Sauce / Salsa Marinara
Original recipe: dvo.com
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Ingredients
- 1/2 cup water
- 3 tablespoons white vinegar, distilled, or more to taste
- 3 tablespoons ketchup
- 3 tomatoes, fresh, ripe, peeled and seeded, then finely chopped
- 2 onions, medium, thinly sliced
- 1/2 green bell pepper, stemmed, seeded, and thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons parsley, finely chopped fresh Italian (flat-leaf)
- 1 to 2 jalapeno chiles, , seeded and diced
- salt and freshly ground black pepper, to taste
Instructions
- Combine the water, 3 tablespoons vinegar, and the ketchup in a small nonreactive saucepan. Bring to a boil over medium heat. Add the tomatoes, onions, bell pepper, garlic, parsley, and chiles. Reduce the heat to low and simmer gently until the sauce is thick and flavorful, 5 to 10 minutes. Remove from the heat and taste for seasoning, adding salt and black pepper and more vinegar as necessary the sauce should be highly seasoned. Serve at once, or store, tightly covered in the refrigerator, for up to 3 days.
- Makes about 2 cups