Easy home-made salsa

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.

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).

You 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 kit. Remember 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

4 from 3 votes

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Easy home-made salsa

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

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.

Course: Condiment, Gluten free, Salsa, Sauce, Vegan

Servings: 3 x 16 pint jars

Author: Alida Ryder

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.

Recipe 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.