Vegetable Physalis – The Main Ingredient for Mexican Green salsa. Although usually made from raw vegetables, this salsa will cook for a short time so that it can be preserved, and you have hand was always a jar of delicious sauce that fits to almost everything. Eat it with meat, with fish, use in cooking Mexican dishes like tacos or burritos, and just dip in corn chips or tortillas and enjoy. The taste is excellent, moderately burning and spicy. Only thing about what you can regret is about being cooked like this мало.Поделитьwith я с друзьями: 
Time: 1hour. 10 min. Difficulty: medium Quantity: 4 (230 ml.) Cans B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large pepper blanched, peeled from the stalk and seeds, cut in half
- Half a large onion, cut into 4 parts
- 4 cloves of garlic
- 1 kg. peeled vegetable physalis
- 0.5 tsp ground zira
- 1/4 Art. freshly squeezed or purchased lime juice
- 1 tbsp. l distilled white vinegar 5%
- 1.5 tsp Sahara
- 3 pods of red jalapenos, cut into thin rings (with seed)
- Chopped fresh cilantro, for serving (optional)
Recipes with similar ingredients: blanched pepper, onion, garlic, physalis vegetable, cumin, lime juice, lime, sugar, pepper jalapenos, chili peppers, cilantro
Recipe preparation:
- Sterilize four 240 ml cans. сlids.
- Preheat the oven in grill mode. Put the halves of pepper skinned up on a baking sheet laid with forlga, along with onions and garlic. Fry until pepper is roasted, and onion and garlic Do not brown for about 8 minutes. Cool slightly, then cool. peel.
- Grind physalis in a batch of food in a food processor on pulsed mode until large pieces are obtained, then shift to a bowl. Add the blanched, onion and garlic to the harvester and chop on pulse mode (do not whisk much). Transfer to large wide pan. Add zira, lime juice, vinegar, sugar and 1 tbsp. l salt. Bring to a boil over high heat and cook, stirring occasionally, until the liquid does not evaporate a little, 3-4 minutes.
- Add physalis and jalapenos to the pan, cover and bring to a boil. Cook until the mixture warms up, another 3-4 minutes.
- Spread the salsa in banks, not topping 2 cm to the brim, then close the lids and preserve. Before serving as desired Salsa can be sprinkled with cilantro.
