Ingredients
- 400 g canned peeled tomatoes
- 200 g water
- 50 g all-purpose flour
- 100 g white onions
- 15 g seed oil
- ½ teaspoon Carolina Reaper Fresh Mix
- 1 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 clove garlic
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
Procedure
Start by peeling and finely slicing the white onion. In a saucepan, heat the seed oil and add the onion slices; stir and sauté for a couple of minutes. Add the sifted flour and cumin, continuing to stir for about 3-4 minutes, until the onion is nicely golden.
Add the peeled tomatoes and thin the mixture with water, using a jug to make the process easier. Add the crushed garlic, half a teaspoon of Carolina Reaper Fresh Mix, brown sugar, and dried oregano. Season with salt and pepper to taste, then let it cook for about 10 minutes, stirring occasionally.
Once cooking is complete, blend the salsa with an immersion blender until smooth and free of lumps. Return the salsa to the heat and let it thicken for another 5 minutes. When ready, let it cool before serving.
