TOMATO AND PEPPER SALSA
Make your own Tomato And Pepper Salsa for when you need to create a tasty dish and don’t have much time
Make a quick Mexican meal by grilling or frying strips of chicken, meat, fish or vegetables and then adding salsa and heating through. Serve in a wrap or with tacos or nachos. To make a quick chili con carne, brown some mince and add a jar of salsa and a can of kidney beans.
Makes 4-6 jars
5kg ripe tomatoes, skinned and seeded
375ml chopped onions
2 cloves garlic, crushed
10ml grated ginger
10ml dried oregano
5ml ground cumin
60ml fresh parsley, chopped
60ml fresh coriander, chopped
50ml chopped celery
1 yellow pepper, seeded and chopped
1 green pepper, seeded and chopped
1-4 chillies, seeded and chopped
125ml apple cider vinegar
15ml sugar
50ml tomato paste
1 Chop the tomatoes and put them into a large saucepan. Add all the remaining ingredients, 8ml salt, and freshly ground black pepper to taste. Bring to the boil. Simmer for five minutes, then remove from the heat.
2 Fill sterilised pickling jars with the tomato mixture. Leave a 5mm gap between the lid and the mixture. Seal with the lids.
3 Put a small wire rack or an upturned heatproof plate in a large saucepan. Put the jars onto the rack. Add enough water, it must come halfway up the sides of the jars. Bring to the boil, then cover the saucepan with a lid and boil for 15-20 minutes, depending on the size of the jars. Remove from the saucepan and leave to cool.
4 Store the jars in a cool dark place for up to six months. Refrigerate once opened.
Bron: Ideas tydskrif
Photo: simply recipes
Make your own Tomato And Pepper Salsa for when you need to create a tasty dish and don’t have much time
Make a quick Mexican meal by grilling or frying strips of chicken, meat, fish or vegetables and then adding salsa and heating through. Serve in a wrap or with tacos or nachos. To make a quick chili con carne, brown some mince and add a jar of salsa and a can of kidney beans.
Makes 4-6 jars
5kg ripe tomatoes, skinned and seeded
375ml chopped onions
2 cloves garlic, crushed
10ml grated ginger
10ml dried oregano
5ml ground cumin
60ml fresh parsley, chopped
60ml fresh coriander, chopped
50ml chopped celery
1 yellow pepper, seeded and chopped
1 green pepper, seeded and chopped
1-4 chillies, seeded and chopped
125ml apple cider vinegar
15ml sugar
50ml tomato paste
1 Chop the tomatoes and put them into a large saucepan. Add all the remaining ingredients, 8ml salt, and freshly ground black pepper to taste. Bring to the boil. Simmer for five minutes, then remove from the heat.
2 Fill sterilised pickling jars with the tomato mixture. Leave a 5mm gap between the lid and the mixture. Seal with the lids.
3 Put a small wire rack or an upturned heatproof plate in a large saucepan. Put the jars onto the rack. Add enough water, it must come halfway up the sides of the jars. Bring to the boil, then cover the saucepan with a lid and boil for 15-20 minutes, depending on the size of the jars. Remove from the saucepan and leave to cool.
4 Store the jars in a cool dark place for up to six months. Refrigerate once opened.
Bron: Ideas tydskrif
Photo: simply recipes