Recently I wanted to make Salsa Andaluza. Unfortunately the bell peppers in my garden weren’t mature. So I did a variation without bell peppers. But for this week Weekend Herb Blogging hosted by Ulrike, I made the real Salsa Andaluza. Don’t be shocked it contains a lot of mayonnaise, of course homemade, but also bell pepper, tomato and parsley. ;-)
I used a fresh tomato from my garden instead of tomato sauce. I didn’t remove the seeds well, so it’s consistency was a bit liquid. If you use fresh tomato too, don’t forget to remove the seeds.
I love bell peppers, particulary the red ones. Everytime we grill I roast one or two until black, put them in a plastic container for 5 minutes, remove the skin and seeds, keep them in the fridge, where they can be stored up to a week.
Salsa Andaluza
1 roasted red bell pepper, skinned and seeded
1 big tomato, seeded (or 100 g tomato sauce)
200 g homemade mayonnaise
1 egg yolk, cooked
parsley
salt and pepper
Mix all ingredients until smooth. Put the salsa the fridge for 30 minutes. The salsa can be stored 2-3 days in the fridge, when it’s made with homemade mayonnaise. If you use bought mayonnaise you can store it longer.
The salsa goes well with meat, fish, salad, eggs and a lot more.
More recipes and entries in English.
Ich könnte jetzt in dieses Glas springen, bewaffnet mit einem schönen Hähnchenschnitzel und futtern bis der Arzt kommt.
That looks yummy!
This looks really delicious! One question: is the egg yolk hard cooked?
REPLY:
Sorry, yes the egg yolk has to be hard cooked.
Oooh, I think that would be awesome in egg salad!
I love roasted red peppers too. This reminds me very much of a sauce that’s used to dip french fried potatoes in that many restaurants have in Utah.