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Fiery tomato and pepper salsa

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Ingredients for 1 servings:

  • 1,350 g tomatoes
  • 600 g bell pepper(s), red
  • 300 g onion(s)
  • 1 pepper, medium hot, fresh
  • 10 chili peppers, dried
  • 150 g red wine
  • 70 g balsamic vinegar
  • 290 g vinegar (white wine vinegar)
  • 3 tsp mustard seeds
  • 3 tsp salt
  • ½ tsp white pepper, ground
  • 3 tsp paprika powder, sweet
  • 1 tube(s) Tomato paste
  • 600 g gelling sugar (3:1)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Makes 3 jars of 680 g and 2 jars of 270 g

Wash and chop the vegetables, and place them in a pot. Add the remaining ingredients and bring to a boil. Simmer for about 25 minutes. Either pass it through a food processor and bring back to a boil briefly, or puree it with a hand blender. Immediately pour into hot, rinsed jars and screw on the lids. Turn the jars upside down for 5 minutes, and you’re done. Ideal for grilled meat, as a dip for fondue, or with Mexican chips. (I also heat them over pasta.)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fiery tomato and pepper salsa

Yeast dough