Tomato Salsa Recipe

It is that time of year when those tomatoes just keep coming in the garden and I’m forever seeking another way to use them. This Tomato Salsa recipe is better than the bought stuff because it doesn’t have any sugar or other nasties you might be avoiding. You can adjust the amount of chilli you put in to suit your own taste for heat and you can spice it up with herbs to create your own special blend.

Use it as a dip, with your favourite nachos/tacos/burritos, add it to guacamole, or serve alongside fish or chicken.

Here is the basic recipe:

1.5kg tomatoes
3 onions
6 cloves garlic
3-6 tsp chopped chilli (or more if you wish)
1 cup white vinegar
1 tsp salt
3 capsicums
Experiment with adding cumin, paprika, oregano, basil or other herbs and spices

Chop the tomatoes, onions, garlic, and chilli and add to a preserving pan with vinegar and salt.

Bring to the boil and cook until reduced – about 45 minutes.

Add the chopped capsicum and cook until soft – I allowed about 5 minutes.

Ladle into hot sterilised jars and seal.