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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Despite the name, salsa rosso is actually a chunky sauce that pairs really well with absolutely anything. It can be a great pasta sauce or over your favorite grilled dishes. It can also be served hot or cold or be a great accompaniment for a great sandwich. For this recipe, we paired it with sautéed kale and spinach, which we love for both it’s ease and flavor. —Chef Reza Setayesh | Plant Loving Humans
Ingredients
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3 ounces
olive oil
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2
onions, diced small
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2
carrots, diced small
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2
stalks of celery, diced small
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2
red peppers, diced medium
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1 tablespoon
garlic, minced
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2 cups
whole canned tomatoes
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2 tablespoons
chopped fresh rosemary
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2 tablespoons
chopped fresh thyme
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1/4 cup
chopped fresh parsley
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1/2
habanero OR 1 small jalapeño pepper, chopped
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1 tablespoon
coconut sugar
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2 ounces
red wine or sherry vinegar
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1/2 teaspoon
ground cinnamon
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2 teaspoons
sea salt
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8 cups
chopped curly kale
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4 cups
spinach leaves
Directions
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Heat 2 oz olive oil in a heavy bottom sauce pot on medium heat
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Add onion and sauté for about 5 minutes or until they are translucent but without any color
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Add garlic and cook for another 2 minutes
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Add the rest of the ingredients, then turn the heat to low and cover the sauce pot, cooking for about 30 minutes with a lazy simmer and stirring every 5 minutes to not allow the sauce to stick to the bottom of the pot
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Taste and adjust seasoning
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Using a food processor, blend until incorporated but still somewhat rough and chunky, about 2 minutes or so
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Heat 1 oz oil in a sauté pan on high heat, add kale and spinach, and sauté for about 2 minutes or until the greens are wilted, then sprinkle with a pinch of salt
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Spoon 4 tablespoons of salsa rosso on each plate and top with the greens
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