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Nicaraguan Tomato Sauce / Salsa Marinara |
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Print this Recipe NICARAGUA Makes about 2 cups Nicaraguans call this tangy tomato sauce marinara, but it sure doesn’t taste like any pasta sauce I’ve ever sampled. It is one of the three traditional accompaniments to Nicaraguan grilled meats. (The other two are chimichurri and cebollita. Serve with Nicaraguan-Style Steak. 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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