Mild salsa

Ingredients for 4 servings:

• 3 tomatoes, ripe
• 2 bell peppers, red
• 1 bell pepper(s), green
• 2 m.-large onion(s), red
• 2 m.-large Jalapeño(s), green, medium hot
• 3 garlic cloves
• 2 small limes
• 1 can tomatoes, chopped, approx. 400 g
• 4 tbsp olive oil
• 2 tbsp cane sugar
• 2 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Wash the vegetables. Deseed the peppers, peel the onions and garlic. Dice the peppers, onions, tomatoes, garlic, and jalapeños as finely as possible, ideally using a vegetable chopper. Bring the juicy vegetables to a boil with the olive oil in a medium saucepan and then simmer over medium heat for about 30 minutes. Stir occasionally. Then add the diced tomatoes, the juice of both limes, 1 tablespoon of cane sugar, 1 tablespoon of salt, and a little pepper. Then simmer over low heat for another hour. During the last 15 minutes, stir in about 2 tablespoons of tomato paste. Remove the salsa from the heat and let it sit overnight, preferably in a cool place or in the refrigerator. The next day, season the cold salsa again with salt, pepper, and a squeeze of lime juice, if desired. A super fresh and fruity dip for chips, nachos, tacos, etc., or as a barbecue sauce. The salsa also tastes great as a filling or topping for burritos, wraps, sandwiches, and burgers. Note: The two medium-hot green jalapeños lose their heat in this salsa, resulting in a mild salsa. However, if you prefer a little more kick, you can double the amount of jalapeños or perhaps use other chili varieties, such as hot habaneros.