Tomato salsa from ripe tomatoes

Ingredients for 1 servings:

• 3 kg tomatoes, nice ripe
• 1 kg onion(s), cut into small cubes
• 1 handful of salt
• 750 g sugar
• 700 ml vinegar (brandy vinegar)
• 2 tbsp mustard
• 1 tbsp curry
• 2 tbsp cayenne pepper
• 2 tbsp paprika powder, sweet
• 2 tbsp flour, if needed to thicken

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

hot Susanna

Dice the tomatoes and onions or coarsely grate them in a food processor and season with salt. Leave to stand overnight and squeeze out all the juice the next day. Bring the tomatoes, onions, mustard, vinegar and sugar to a boil and simmer uncovered for about 1 hour. Stir frequently. Then add all the spices and let it cook for another 10 minutes. Be careful, as the salsa could stick to the pan. If the salsa isn’t thick enough, thicken with flour (mixed with water). Let it cook for another 5 minutes. Immediately transfer everything to hot, rinsed twist-off jars, seal and turn upside down or briefly heat it up to 100° in a canner. The salsa will keep for over a year in a cool cellar.