1 ½ pounds ripe tomato
4 medium red bell peppers
1 ½ red onions
5 cloves garlic
½ cup white wine
1 cup chicken stock *
1 – 1 ½ tbsp. Relajo spice mix (to taste)
salt and black pepper to taste
* or 1 cup of the liquid that the chicken was cooked in (strained)
Roughly chop the tomatoes, bell peppers, onion and garlic. Add to the table blender jug.
Add all the remaining ingredients to the blender and process until the salsa is smooth.
Strain the salsa into a pot to remove any bits of tomato skin.
Simmer on gentle heat for 20 minutes, stirring occasionally.
Taste the salsa and season with salt and pepper if desired.
Recipe written by: Jose Tavares
Panes con Pollo with recaudo on top
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