{"id":659,"date":"2009-06-05T13:12:08","date_gmt":"2009-06-05T12:12:08","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=659"},"modified":"2009-06-05T13:31:50","modified_gmt":"2009-06-05T12:31:50","slug":"salsa-medium-st%c3%a6rk","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2009\/06\/05\/salsa-medium-st%c3%a6rk\/","title":{"rendered":"Salsa (medium st\u00e6rk)"},"content":{"rendered":"<p><a title=\"Salsa (medium st\u00e6rk) by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/3597165465\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3608\/3597165465_1366af4bd9_m.jpg\" alt=\"Salsa (medium st\u00e6rk)\" hspace=\"5\" vspace=\"5\" width=\"240\" height=\"180\" align=\"right\" \/><\/a>Det er ingen hemmelighed, at jeg er glad for st\u00e6rke ting.\u00a0Derfor k\u00e6mper jeg i\u00a0\u00f8jeblikket med at f\u00e5 lavet en opskrift p\u00e5 den chilisauce, de bruger p\u00e5 en &#8220;pizzabar&#8221;. Ved siden af de eksperiment fik jeg lyst til at lave en\u00a0salsa. Egentligt\u00a0burde det have v\u00e6ret til nachos, men denne gang var det bare som\u00a0tilbeh\u00f8r til <a title=\"Sm\u00e5 boller som tilbeh\u00f8r til aftensmad\" href=\"http:\/\/bleeker-pedersen.dk\/blog2009\/05\/20\/sma-boller-som-tilbeh%c3%b8r-til-aftensmad\/\">nogle sm\u00e5 madboller<\/a>.\u00a0<\/p>\n<p>Jeg har eksperimenteret lidt med forskellige ingredienser og endte med nedenst\u00e5ende, der smagte lige som den skulle&#8230; og den bliver kun bedre efter en dag i k\u00f8leskabet. Opskriften kan\u00a0m\u00e5ske forbedres med lidt basilikum<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 lille l\u00f8g<\/li>\n<li>1 fed hvidl\u00f8g<\/li>\n<li>2 spsk olivenolie<\/li>\n<li>1 d\u00e5se hakkede tomater (400 gram)<\/li>\n<li>1 spsk tomatpure<\/li>\n<li>1 tsk chiliflager<\/li>\n<li>1\/4 tsk sukker<\/li>\n<li>1 tsk salt<\/li>\n<li>1 tsk peber<\/li>\n<li>1 tsk oregano<\/li>\n<li>2 tsk citon saft<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Hak l\u00f8get i sm\u00e5 stykker<\/li>\n<li>Blend evt. tomaterne hurtigt, hvis &#8220;klumperne&#8221; skal v\u00e6re mindre. Det afh\u00e6nger af smag. Jeg g\u00f8r det selv.<\/li>\n<li>Varm en pande op og tils\u00e6t olivenolien, n\u00e5r panden er varm<\/li>\n<li>Svits l\u00f8gene til de bliver klare (men ikke brune)<\/li>\n<li>Pres hvidl\u00f8gene og lad det v\u00e6re sammen med l\u00f8gende i 15 sekunder<\/li>\n<li>Tils\u00e6t de \u00f8vrige ingredienser under kraftig omr\u00f8ring<\/li>\n<li>Skru ned p\u00e5 svag varme og lade salsaen simre i ca. 30 minutter til det bliver en tyk gr\u00f8d<\/li>\n<li>H\u00e6ld salsaen over i en sk\u00e5l og kom den i k\u00f8leskabet<\/li>\n<li>Serveres ved stuetemperatur eller lidt under<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Det er ingen hemmelighed, at jeg er glad for st\u00e6rke ting.\u00a0Derfor k\u00e6mper jeg i\u00a0\u00f8jeblikket med at f\u00e5 lavet en opskrift p\u00e5 den chilisauce, de bruger p\u00e5 en &#8220;pizzabar&#8221;. Ved siden af de eksperiment fik jeg lyst til at lave en\u00a0salsa. Egentligt\u00a0burde det have v\u00e6ret til nachos, men denne gang var det bare som\u00a0tilbeh\u00f8r til nogle &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2009\/06\/05\/salsa-medium-st%c3%a6rk\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Salsa (medium st\u00e6rk)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-aD","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}