Joyce’s Salsa

When I lived abroad there were foods that I missed and sometimes paid a fortune to buy imported. But nothing compares to my mother in law mailing a jar of her homemade salsa 4000 miles so that Paul could enjoy a taste of his childhood garden. Once we completed the massive renovations on our house and converted the concrete desert back into a garden we were able to grow our own tomatoes and Joyce sent me her salsa recipe. She very kindly said I can share it with you so that you too can eat it straight out of the jar in secret so the kids don’t get any. Not that I do that. Honestly.

1.5kg tomatoes
50g pickled jalapenos
3 chillies
1 onion
1 red pepper
1 green pepper
100g tomato puree
150ml white wine vinegar
55g brown sugar
2 tsp coarse salt
2 tsp unsmoked paprika
1/2 tsp garlic powder

  • You want to chop the vegetables so that they’re similar sizes. Deseed and chop the tomatoes. Peel and chop the onion. Deseed and chop the peppers. Chop the chillies and jalapenos.
  • Put all the ingredients into a large pot and cook on a medium/high heat for 1 hour. Stir frequently and turn the heat down if the vegetables are catching on the bottom. You don’t want it to burn.
  • Spoon the salsa into sterilized jars and seal tightly. Sterilized jars of salsa will keep in the cupboard for a year. Keep opened jars in the fridge.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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