Ingredients
Ingredients
- 1 red or brown onion, peeled, halved
- 1 red capsicum, cut into quarters
- 1 Long Red Chili, deseeded & cut into quarters
- 2 cloves garlic, Peeled
- 1/2 cup fresh coriander leaves, (Optional)
- 400 g Tinned Diced Tomatoes
- 100 g tomato paste
- 50 g white vinegar
- Juice of 1 lime or lemon
- 3 teaspoons white sugar
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place onion, capsicum, garlic, chili and coriander (if using) into mixing bowl. Chop speed 5 for 3 seconds.
Add remaining ingredients and cook 60 minutes/90C/
"Counter-clockwise operation" /speed 1.Store in a sealed container in the fridge for about a week.
Directions
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yum. Thank you for the recipe. Worked brilliantly in scrolls.
Thanks for the recipe, I find it very tasty but adaptable. I prefer a chunkier salsa, so I cut the capsicum by hand & usually include half a green cap too. Sometimes I don't deseed the whole chilli for a salsa with more punch. It always turns out great and it lasts several weeks in the fridge.
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