Easy

Tomato

unit

Olive oil

Onion

Pepper

Salt

Garlic

Red wine vinegar

tablespoon

Tomato concentrate

Chilli powder

Capers

Escabeche sauce

Wash the tomatoes, cut the skin crosswise and plunge into a pan of boiling water for 1 minute. Drain and plunge into a bowl of iced water. Peel, seed and crush tomatoes.

Peel the garlic cloves and onion, then chop finely. Sauté in a pan with olive oil until golden brown.

Add the wine vinegar to the onions and garlic, then stir in the crushed tomatoes, tomato paste and bird's eye chili. Season with salt and pepper. Simmer over medium heat, stirring regularly. After 15 minutes, the escabeche sauce will reduce;

Add drained capers. Use immediately with grilled or fried fish or cooked mussels, or let cool to enjoy cold.

Easy

35 min

Spicy

Spanish

Sauce

Servings

4

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

5 min.

Step #3

20 min.

Step #4

0

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