Receta: Salsa de shakshuka
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Ingredientes
- 1 oz. GFS Canola/Extra Virgin Olive Oil Blend
- 1½ lb. Sweet Vidalia Onion, small dice
- 12 oz. Markon Green Pepper, small dice
- 1 Tbsp. Chopped Garlic, in water
- 1 ct. GFS Petite Diced Tomatoes, #10 can
- ½ c. Gordon Choice Tomato Paste
- ¼ de taza de pimentón «Trade East»
- 2 cucharadas soperas de sal marina Trade East
- 1 Tbsp. Trade East Ground Cumin
- 1 tsp. Trade East Cayenne Pepper
- 1 cucharadita de pimienta negra molida «Trade East»
- 1 tsp. Trade East Whole Caraway Seed, roughly chopped
- 3 ct. Trade East Whole Bay Leaf
Preparación de la receta
1. Place the oil in a heated nonreactive rondeau. Add the onions, peppers and garlic. Sauté until tender. Add the tomatoes, tomato paste, paprika, salt, cumin, cayenne pepper, black pepper, caraway seed and bay leaves.
2. Bring to a boil. Stir frequently. Season to taste with sea salt. Simmer 10-12 minutes.
3. Use an immersion blender to pulse purée the sauce into a gravy-like consistency.
4. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.
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Algo en lo que pensar.
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Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
