-
Prep time
10 minutes
-
Cook time
45 minutes
-
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
Continue After Advertisement
Ingredients
-
3 ounces
olive oil
-
2
onions, diced small
-
2
carrots, diced small
-
2
stalks of celery, diced small
-
2
red peppers, diced medium
-
1 tablespoon
garlic, minced
-
2 cups
whole canned tomatoes
-
2 tablespoons
chopped fresh rosemary
-
2 tablespoons
chopped fresh thyme
-
1/4 cup
chopped fresh parsley
-
1/2
habanero OR 1 small jalapeño pepper, chopped
-
1 tablespoon
coconut sugar
-
2 ounces
red wine or sherry vinegar
-
1/2 teaspoon
ground cinnamon
-
2 teaspoons
sea salt
-
8 cups
chopped curly kale
-
4 cups
spinach leaves
Directions
-
Heat 2 oz olive oil in a heavy bottom sauce pot on medium heat
-
Add onion and sauté for about 5 minutes or until they are translucent but without any color
-
Add garlic and cook for another 2 minutes
-
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
-
Taste and adjust seasoning
-
Using a food processor, blend until incorporated but still somewhat rough and chunky, about 2 minutes or so
-
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
-
Spoon 4 tablespoons of salsa rosso on each plate and top with the greens
See what other Food52ers are saying.