This Salsa is so delicious on rice, pasta and bread. I got the idea from Salsa Amaya but changed things a sit to suit my blood type AB diet. I also find it a ‘comfort’ food. With my hectic schedule in Manila, sometimes I don’t feel like eating a full meal. I ask my ‘yaya’ Carol Laoreno to cook me some fragrant Jasmine rice and then I mix the Salsa Ana on top of the steaming rice and just savor the homely flavor of the salsa. That’s what I call ‘comfort food.’
This recipe will make three 300 gram-bottles.
- 2 tablespoons (25 grams) finely minced garlic
- 60 grams deboned salted fish (tuyo na Lapad)
- 2 tablespoons Mirin – cooking Sake
- 400 grams canned button mushroom – sliced fine
- 70 grams sun dried tomatoes or 100 grams sun dried tomato in oil – slice thinly julienne
- 150 grams green pitted olives – sliced fine in round shape
- 3 cups extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Sprinkle the deboned tuyo with 2 tablespoons of Mirin and toss.
- Set aside.
- In a non stick, heavy bottom cooking pan, pour in olive oil and warm over very low fire.
- Place the tuyo in the pan and cook the tuyo in the low fire for 20 minutes.
- Then add in the garlic and continue to cook for 5 minutes; stirring every once in a while.
- Then add in the dried tomatoes and simmer for another 10 minutes, stirring occasionally.
- Then add in the olives and simmer for another 10 minutes, stirring occasionally.
- Then add in the mushrooms and simmer for another 40 minutes, stirring occasionally.
- Season with salt and pepper.
- Cool and bottle.
- Serve with steaming hot rice.
- The other way to use this sauce is as sauce for pasta. Tuyo is our version of anchovy sans the oil. I use either spaghettini or twist pasta.
- Salsa Ana is also good served with crackers or bread, rolls or French bread (toasted or not).