Spicy Salsa
Spicy tomato-based sauce is a great addition to meat, fish or other dishes. It’s most popular in the US as a dip with chips. I usually make this salsa in August or September when I have lots of tomatoes and jalapenos in my garden. This sauce I keep in a jars, with tightly closed lids, in the refrigerator. I prepare a lot of salsa because it keeps for a long time and goes fast! Just be sure to keep it in the fridge. You can use any tomatoes, but better to use fleshy types since they have less liquid. If salsa is too runny than you need, strain it through a colander. Jalapenos can be replaced by any other hot pepper to your taste. This recipe is a big hit with my family and friends!
Spicy Salsa Recipe
By Published: June 26, 2013
Spicy tomato-based sauce is a great addition to meat, fish or other dishes. It's most popular in the US as a dip with chips. I …
Ingredients
- 1.5 kg tomatoes
- 2-3 bell peppers red or yeallow
- 150 g cloves of garlic
- 50 g (2pc) jalapeno peppers
- 150 ml vinegar
- 0.5 tbsp sugar
- 1.5 tbsp salt
Instructions
- Wash the vegetables and peel the seeds and partitions from the bell peppers and jalapenos, leaving some seeds if you like it spicier. Peel the garlic.
- Blend the tomatoes, peppers and garlic in a food processor or like me in a food grinder. Remove excess liquid, using a colander with a very fine mesh. Add the vinegar, sugar and salt, mix everything well, cover with a lid or foil and leave for 8-10 hours. Then pour the sauce in glass jar, close the lid tightly and put in the refrigerator.
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