Salsa Verde with green tomatoes and bell chilies

Ingredients for 1 servings:

• 2 ½ kg tomatoes, green
• 1 bell pepper(s), yellow
• 3 chili peppers (bell chilies), red, very hot
• 30 chili peppers (bell chilies), green, mild
• 1 garlic bulb(s), more preferably
• 2 onions, yellow, depending on size 1 – 2 more, no large vegetable onions
• 150 ml apple cider vinegar
• 100 ml spirit vinegar
• 1 bunch coriander, fresh
• 1 tsp pepper
• 2 tsp cumin
• ½ tsp coriander, dried
• 1 tsp oregano
• 1 tsp salt or a little more
• 2 tbsp sugar
• e.g. paprika powder, hot or chili flakes

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

vegetarian, spicy, as a side dish to meat and fish or as a dip for tortillas

Wash the vegetables. Chop the bell peppers, chili, onions, fresh cilantro, garlic, and green tomatoes in a blender to the desired size. I like it for tortillas, so I shredded everything pretty finely. Tip: chop the red chili peppers separately and add them to the rest by the spoonful so it’s not too spicy. Now add the remaining ingredients to the pot and season with salt. I tend to use less salt, which makes it taste fresher, and you can also adjust the sugar to your taste. It’s better to use more of other spices. You can add extra spice with paprika, if you like. Bring everything to a boil on the stovetop and simmer with the lid on over medium heat for about 20 minutes, stirring occasionally. Then pour the mixture into sterile jars while still hot, seal them, and cook in a pressure cooker at 85°C for 30 minutes. Tastes delicious with chips, meat, chili, and other grilled foods, such as fish. Makes about 10 – 12 glasses of 200 ml each.