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La salsa a une consistance épaisse obte-
nue par le fait de faire mariner des ali-
ments en morceaux et liquides, ce qui
donne un goût excellent. Elle est servie
avec n'importe quel plat de légumes ou
de céréales et peut être utilisée comme
dip pour les fruits et les légumes.
Salsa classique
1 tomate (coupée grossièrement)
1 oignon de printemps
1 poignée de feuilles de coriandre fraî-
che
1 gousse d'ail
sel de mer selon les goûts
¼ gousse de piment (Jalapeño) si vous
le souhaitez
Broyer par pulsions jusqu'à obtenir l'onc-
tuosité souhaitée.
Salsa à la mangue
1 1/2 tasses de mangue (en petits mor-
ceaux)
1/2 tasse d'ananas frais (en petits mor-
ceaux)
1/2 de tasse de dés d'oignon
1/2 tasse de feuilles de coriandre fraî-
che
1 cuillère à café de piments forts (ha-
chés)
jus de citron vert selon les goûts
sel de mer selon les goûts
Broyer par pulsions jusqu'à obtenir l'onc-
tuosité souhaitée.
Salsa Cilantro
1 1/2 tasses de coriandre fraîche (bran-
ches et feuilles)
2 gousses d'ail
1 cuillère à café de Jalapeño frais ou
d'autres piments forts (hachés)
1 cuillère à café d'huile d'olive
jus de citron vert selon les goûts
du cumin (moulu) selon vos goûts
sel de mer selon les goûts
Broyer par pulsions jusqu'à obtenir l'onc-
tuosité souhaitée.
Personal Blender™ - le mixeur ultra-rapide
Recettes
D. Salsa
83


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