Salsa, quick, tasty, long-lasting

Ingredients for 20 servings:

• 2 large onions, red
• 1 small jar of pickled jalapeño(s), whole or in pieces
• 1 cucumber(s)
• 6 tbsp olive oil
• 1 large garlic clove(s)
• 4 tbsp, heaped sugar, brown
• 3 tbsp Balsamic vinegar, lighter, milder
• 1 tube(s) Tomato paste
• 3 small cans of tomatoes, chopped
• n. B. Salt and pepper, mixed, from the mill
• 1 pinch of chili flakes
• n. B. Tabasco, green
• 1 bunch parsley, flat, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for grilling, as a dip, for burgers, etc.

First, chop the onions, pickled jalapeños (1/2 jar to taste), and the unpeeled, washed cucumber into small cubes or brunoise. Chop the flat-leaf parsley medium-finely. Heat the olive oil in a saucepan and sauté the diced onions until translucent. Crush the garlic cloves, then add the chopped jalapeños and the diced cucumber and sauté briefly until translucent. Then add the brown sugar and vinegar and mix. Mix the tomato paste in a bowl with a little water until creamy. Then add to the saucepan with the remaining ingredients and mix well over high heat for about two minutes. Then add the chopped canned tomatoes and mix everything well. Now reduce the heat and season everything with salt, ground pepper, a pinch of chili flakes, and a few dashes of green Tabasco. Be careful with the spiciness; the cucumbers make it very subtle and only noticeable in the finish. Finally, add the chopped parsley. Mix everything well and simmer in a covered pot over low heat for about 20 minutes. Taste again and add more seasoning, such as salt, if necessary. Tip: The salsa can be poured directly into hot containers, e.g., cleaned glass ketchup bottles, preserving jars, or preserving jars. Seal the jar immediately and let it cool in the jar; this way, the salsa will keep for several weeks in the refrigerator. Once opened, keep it refrigerated and consume it within 3-5 days. Therefore, it’s best to pour it into several smaller containers.