Every summer I get a lot of home-grown tomatoes and peppers, so I turn them into Salsa sauce and prepare it for the winter. There is nothing better than the scents of the summer in the middle of the winter.
Salsa sauce (which is basically made only from tomatoes), serves me as a base for various dishes, so I combine it with meat, pasta and rice. I don’t put in extra spices (other than salt and a little sugar that softens the acid from the tomatoes) because I want to leave myself enough space to adjust it later, depending on the dish I’m preparing.
Ingredients for Salsa sauce:
- 2 kg of tomatoes
- 4 peppers (Bell)
- 2 onions
- 2 cloves garlic
- a little salt and sugar
- First of all, wash the vegetables and chop them into cubes (you can peel the tomatoes if you want, but I don’t do that).
- Then stew the onion in the oil, and then add the chopped garlic and peppers (I use Bell peppers).
- Cover and let everything simmer and soften well, stirring occasionally.
- When the peppers are soft, add all the tomatoes, salt and add a teaspoon of sugar.
- Leave uncovered over a moderate heat so that the tomato water can evaporate, and stir occasionally.
- While the sauce is cooking, sterilize the bottles, and how to do it read HERE.
- Cook the salsa for at least an hour, the longer you cook the sauce, the thicker it will be.
- Finally, pour it into sterilized jars and use it as needed.