Homemade spicy tomato salsa
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Course
Condiments
Homemade spicy tomato salsa
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Use the best tomatoes for this homemade salsa. To dial up the heat don't remove the seeds from the chillies.
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Ingredients
- 180 ml red wine vinegar
- 13 tomato large
- 6 jalapeno pepper seeds removed, finely diced
- 2 red onion peeled and finely diced, medium
- 80 g Coriander cilantro, roughly chopped, fresh
- 12 cloves garlic finely diced
- 1 tbsp granulated sugar
- 1 tsp salt
- 3/4 tsp crushed red pepper
Instructions
- Heat jars and lids in simmering water (follow method here) until ready for use.
- Blanch the tomatoes for about a minute in boiling water. Transfer to a large bowl filled with cold water and gently peel the skin off.
- Discard the seeds and chop the tomatoes.
- Combine all the ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring frequently, until slightly thickened, about 10 minutes.
- Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Remove any air bubbles and wipe the rim clean. Centre lid on jar. Apply band until fit is fingertip tight.
- Process the jars in a a large stainless steel pot (hot water bath preserver) for 15 minutes. Turn the heat off, remove cover and let the jars cool for 5 minutes. Remove jars without tightening the bands if loose. Cool for 12 hours and test the seals. Lid should not flex up and down when centre is pressed.
Notes
- For a spicier salsa, rehydrate 5-9 dried chilli peppers with hot water, letting them steep for 15 minutes. Drain half the liquid and process the rest with the chillies in a food processor until smooth. Add to the salsa with the other ingredients in step 4.
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