Salsa (Šalša)

Salsa (pronounced as [shaal-shaa] ) as my grandmother and mother make it. Dalmatian goodness in a pot, served with pasta, or as a base for meat dishes, or simply as a side.

Suitable for gluten free, vegetarian and vegan diets.*

Makes 1 kg.

1 kg tomatoes can be replaced by pelati
4 onions medium size, or 3 large ones
1 bunch parsley fresh; roughly a handful
4 cloves garlic
1 tbsp sugar
1 pinch salt
1 pinch pepper
1 tsp mint dry

Finely chop onions, salt them and fry covered in a big pot (you will cook salsa in this pot) on some olive oil on medium heat, until they go glossy (5-10 mins) Place the tomatos in a large container and pour boiling water over them, and then immediately place them in cold water. This will allow you to peal the skins off. If you are a bit more lazy, use pelati (pealed onions in a can). Two large cans (500g of dry matter each) will be the same as 1kg of fresh tomatoes. Coarsely chop the peeled tomatoes and throw them into the pot with the (now glossy) onions. Add some pepper, finely chopped garlic, chopped fresh parsley, mint leaves, and sugar. Simmer uncovered on low to medium heat for 45 minutes or so, or until the liquid reduces by at least 1/3. If you are not using the salsa within the next few days, freeze.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.