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Easy home-made salsa

 In Gluten Free, Recipes, Sides, Snacks, Vegetarian

Home-made salsa is so easy to make and is infinitely more tasty than anything store-bought. It’s also a great, versatile condiment to have in the fridge and can be used for anything from a great dip for chips to an easy sauce for pasta, etc.

Easy home-made salsaFresh tomatoes on the vine.You guys, this salsa has been consumed by the bucket-load over the last few weeks. I have always loved salsa but this one. This one has my heart. It’s incredibly rich in flavour with its abundance of fresh tomatoes, peppers, chillies and coriander and I’ve been using it for more than just dipping tortilla chips (but let’s be honest, that’s been happening a ton too).
Easy home-made salsaEasy home-made salsaYou see, this salsa has a lot of the same flavours as the “Sheba” my dad makes. Sheba is a South African sauce mostly made to be served with pap (our version of grits/polenta). This rich relish is known all over South Africa and loved by most (if not all). It’s a constant in many homes and is served in abundance. This salsa has many of the same ingredients and can be used in exactly the same way. I’ve also made a delectable Shakshuka with it (eggs cooked in tomato sauce) which went down a treat served with toasted pita bread and a generous sprinkle of Feta cheese. But that’s the beauty of sauces like this, it’s so incredibly versatile and above all, just plain delicious. It also fits perfectly into the #PreservingHeritage campaign I’m working on with Ball® jars. And as Heritage day is just more than a month away for us South Africans, there is no better recipe than this incredibly easy salsa to celebrate with. Serve it with chips as a snack or warm over pap with your braaivleis. Make a couple of jars now and keep them ready for any emergency salsa situations (they happen!) before then. To make things easy peasy, the lovelies at Ball® jars have given me a great preserving starter kit to give away to one of my readers.

If you would love to stand a chance of winning one of their Preserving starter kits, leave a comment below telling me what recipe you will make using the preserving kitRemember to tag me so I can track the entries. Facebook:Simply Delicious Twitter: @SimplyDelishSA

Entries will close on Friday 19 August and the winner will be notified via e-mail. Giveaway open to residents of South Africa only. To find out more about Ball® jars, visit their Facebook page.  The Ball® Home Preserving Starter Kits can be found at selected Pick n Pay, Spar, Makro and Farm City Stores, or online at Yuppiechef.com and Takealot.com

Easy home-made salsa

4.0 from 3 reviews
Easy home-made salsa
 
Prep time
Cook time
Total time
 
Home-made salsa is so easy to make and is infinitely more tasty than anything store-bought. It's also a great, versatile condiment to have in the fridge and can be used for anything from a great dip for chips to an easy sauce for pasta, etc.
Author:
Recipe type: Salsa, sauce, condiment, Vegan, gluten free
Serves: 3x 16 pint jars
Ingredients
  • 5 cups chopped cored peeled tomatoes
  • 2½ cups chopped, seeded green peppers (I used red bell peppers)
  • 2½ cups chopped onions
  • 1¼ cups chopped chilli peppers (remove the seeds if you want the salsa to be less spicy)
  • ¾ cup cider vinegar
  • 2 cloves fresh garlic, finely chopped
  • 1 tablespoon finely chopped coriander
  • 1½ teaspoons salt
  • 2 teaspoons sugar (optional)
  • ½ teaspoon hot sauce (I used Tobasco)
Instructions
  1. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly.
  3. Reduce heat and boil gently, stirring frequently, until slightly thickened for approximately 10 minutes.
  4. Ladle the hot salsa into the hot jars, leaving ½ inch (1.25cm) headspace. Remove air bubbles and adjust headspace by adding more hot salsa, if necessary. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. Process both pint and half pint jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Notes
This recipe is originally from the Ball® fresh preserving website. It is recommended to follow their recipes when you preserve to ensure a safe end result.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 23 comments
  • Cindy
    Reply

    I would can / preserve anything I can get in bulk – love preserving foods for later and emergencies as well as hbeing stocked up

  • Sabrina
    Reply

    Wow, this salsa looks delicious! Thanks for sharing. I’d love to try this 🙂

    • Alida Ryder
      Reply

      Thanks Sabrina! 🙂 It’s such a great make-ahead salsa to have on hand for salsa emergencies. 😉

  • Shani
    Reply

    I would make some great pickles.

  • Megan Hartwig
    Reply

    I have always been intimidated by the process of Preserving? I have been looking for a healthier recipe to complement my healthy cooking, and I am wanting to make a healthy jam recipe, free of preservatives and heaping cups of sugar. So I would either make a strawberry or apricot jam 😉

  • Tayla Calcott
    Reply

    I’m addicted to salsa so I’d probably try out your tempting recipe. I also love watermelon preserve with some Camembert on crackers so I’d give that a go too!

  • lynn fester
    Reply

    white watermelon preserve. my granny’s favourite.

  • Michelle
    Reply

    I’m on this whole growing my own veggies thing and for my first growth of beetroot, I’ll be preserving them so that I can own the bragging rights that I grew them and didn’t kill them! I will be using the pickling recipe my Mom and Grandmother used, so guaranteed to last a couple of years but then again, it’s beetroot and I LOVE beetroot.

  • Roy
    Reply

    That salsa looks so good. I would probably make a few jars of marmalade.

  • Nicole
    Reply

    I’d love to make jars of pesto to give as gifts.

  • Ashley Padayachee
    Reply

    I would make a tangy chutney

  • Patricia
    Reply

    My mom always used to make the best preserved pears in syrup. I think I would make a few jars of that.

  • Jen
    Reply

    I would love to try making my own jam, I’ve never tried before. Otherwise, maybe preserving all the citrus we have in abundance at the moment would be great.

  • Karen @ Seasonal Cravings
    Reply

    Wow, this looks so delicious! Does homemade spaghetti sauce count? I’ve always wanted to try it since my kids eat it at least twice a week.

  • marufah
    Reply

    I would make preserved lemon archa or mixed veges pickled

  • Marle Greeff
    Reply

    I would love to try your Salsa, but I also really want to try a Spiced Apple Chutney too!

  • Reply

    Umm…I want Sheba + Pap!!! It sounds amazing!! If I could enter, I would make my mom’s zucchini relish…sounds bizarre but she’s been making it since I was a kid and it’s THE BEST on a hot dog. xo

  • Marisa Franca @ All Our Way
    Reply

    This sounds fantastic. I wish I still had my humongous garden and dozens of canning jars. I really griped about canning then — now I miss it. I’ll have to try this recipe, our whole household I know will love it.

    • Alida Ryder
      Reply

      It’s guaranteed to become a firm favourite. I am obsessed with all kinds of preserves and pickles at the moment and am thinking of planting a vegetable garden just for that very purpose. 🙂

  • Reply

    Wow Alida, your salsa looks delish!! And your photos are leaving me hungry…very hungry! They’re just beautiful!

  • Wikus
    Reply

    To be more original I’m going to say guacamole but in truth I’m going to try that salsa, looks damn tasty

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