Tomato and pepper salsa

Ingredients for 1 servings:

• 65 g onion(s), finely chopped
• 20 g garlic, very finely chopped
• 16 g red chili pepper(s), finely chopped with seeds
• 15 g horseradish, finely grated
• 30 ml red wine vinegar, approx. 5% acidity
• 5 g salt
• 150 g bell pepper(s), red
• 400 g tomatoes, chopped from the can

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, peel the peppers, remove the seeds, and finely dice the flesh. Sauté the onions and garlic for about 10 minutes until translucent. Add the chopped tomatoes and chili peppers and simmer over medium heat for about 5 minutes. Then, using an immersion blender, finely puree the mixture. Next, add the diced peppers and grated horseradish, and season with vinegar and salt. Let the salsa simmer for another 5 minutes and then blend again, making sure that any pieces of pepper remain visible. Pour the hot salsa into clean twist-off jars and seal immediately. If stored in a cool, dark place, the salsa will keep for at least one month. For a longer shelf life, the jars can be boiled down accordingly. Notes on peeling the peppers: To improve digestibility, we recommend peeling the peppers. Three effective methods for this are: using a fine vegetable peeler, burning the peel in the oven, or using a gas soldering torch and then removing the skin.