Ingredientes para Lebanese Tomato Salsa Banadurah Harrah
- 1 lb ripe tomatoes (about 4-5 medium), cored
- Extra Virgin Olive Oil
- Garlic Cloves
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon dried mint
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Cómo preparar Lebanese Tomato Salsa Banadurah Harrah
- Core the tomatoes and roughly chop them.
- Place the chopped tomatoes in a heatproof bowl and pour boiling water over them. Let them sit for 1 minute to loosen the skins.
- Drain the tomatoes and gently peel off the skins. Remove the seeds and finely dice the tomato flesh.
- Heat the olive oil in a medium-sized saucepan over medium heat.
- Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the diced tomatoes to the pan. Cook, stirring frequently, for 5-7 minutes, until they begin to soften and release some of their juices.
- Stir in the cayenne pepper and dried mint. Season generously with salt.
- Continue to cook for another 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the salsa has thickened slightly.
- Taste and adjust the seasoning, adding more cayenne pepper or salt as needed.
- Remove from heat and let the salsa cool to room temperature before serving. The flavors will meld beautifully as it cools.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
7g
Carbs
3g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Sauces Appetizers Condiments Etc Vegetables Asian Middle Eastern Easy Dinner Party Finger Food Kid Friendly Dips Salsas Lebanese Dietary Spicy Comfort Food Inexpensive Tomatoes Taste Mood Savory Presentation Served Cold
