Tomato & Chilli Salsa (Mexican)

23 Aug

This is the salsa I make with our summer bounty of peppers, chillis, onion and tomatoes. It is a cooked salsa, bottled and heat processed, so it has a long shelf-life right through the winter.

A rich red tomato, chilli and onion relish perfect with home made corn chips or as a base for many Mexican dishes. I wanted to make this salsa for preserving so my starting point was the encyclopedic book on preserving Putting Food By 4th edition from which I took the basic ingredients and method.

Makes about 4 x 300g jars

  • 1 kilo of tomatoes
  • 4 hot onions
  • 10-20 green & red fleshy hot chillis peppers (preferably Jalapeno)
  • 1 large sweet green pepper
  • 1 large sweet red pepper
  • 1 tbsp ground mulatto chilli pepper (optional)
  • 50ml cider vinegar
  • 2 tbsp sugar
  • 1-2 tsp salt

Peel the onions and core and seed the chillis and peppers. Throw them into a food processor and grind to a fine chop. Peel the tomatoes and throw those in give the mix another quick wizz to pulp the tomatoes. Tip the whole lot into a large pan, add the rest of the ingredients and simmer for 20-40 minutes or until the salsa turners a dark red and has a rich thick consistency. Pour into sterilized jars and seal. Heat process for 15 minutes. See How to Make Passata for instructions on how to heat process in a hot water bath.

Cook’s Note Be careful with the chillis, if they are very hot use only a small number but if they are mild use 20 or more. Also the quantity of vinegar, sugar and salt required will vary depending on the variety of tomatoes used. If I’ve used beefsteak tomatoes like cuostralle, which are low in acidity I add the vinegar you may not need to just taste the sauce and adjust to taste.


2 Responses to “Tomato & Chilli Salsa (Mexican)”

  1. Christina 13/01/2010 at 04:25 #

    This is very different than the basic Mexican salsa that I make. What we eat here all tomato season is the following:Chopped tomatoeschopped sweet onionsmashed garlicchopped chili to tastelots of minced cilantrolime/lemon juice and plenty of saltYour version sounds very nice too, and great that it can be preserved.

  2. Laura 22/01/2010 at 11:59 #

    Yes fresh salsa is a different thing altogether – this is a preserve so more like chutney or the 'Mexican Tomato Salsa' you can buy in jars here.

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