Mexican recipes
Tomato salsa
No ratings yet
55 min
Serves 12
Mexican
Ingredients
- 1 1/2 quarts 1 1/2 quarts
- ripe tomatoes, peeled, cored and chopped ripe tomatoes, peeled, cored and chopped
- 3 serrano or jalapeno peppers, seeded and finely chopped 3 serrano or jalapeno peppers, seeded and finely chopped
- 2 green chiles, seeded and chopped 2 green chiles, seeded and chopped
- 1 1/2 cup yellow onions (chopped) 360 ml yellow onions (chopped)
- 2 clove garlic (finely chopped) 2 clove garlic (finely chopped)
- 1 bell pepper, seeded and finely chopped 1 bell pepper, seeded and finely chopped
- 12 oz tomato paste (canned) 340 g tomato paste (canned)
- 1 1/2 cup lemon juice (bottled) 360 ml lemon juice (bottled)
- 1/2 tbsp ground cumin 7.4 ml ground cumin
- 1/2 tbsp ground paprica 7.4 ml ground paprica
- 1/2 tbsp dried oregano 7.4 ml dried oregano
- 1/2 tbsp sugar 7.4 ml sugar
- Salt and black pepper to taste Salt and black pepper to taste
Method
Add all ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally.
Divide the sauce into jars, put the lids on boil in water bath for an additional 15 - 20 minutes.
Let jars cool down and store or refrigerate for 4-6 weeks.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.