THICK TOMATO SALSA
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2013/05/tomato-salsa.html
2.5kg tomatoes, preferably no larger than
2 inches wide or long
1 kg green or ripe peppers, hot or mild, stemmed
500gr onions
1 cup lime juice
1 ½ tablespoons pickling salt
Heat the oven to 120°C. Halve the tomatoes, and cut out any thick cores.
Lay the tomato halves cut-side up in a single layer in two or three low-sided baking or roasting pans—glass, ceramic, or enameled pans will do.
Don’t add any oil; you want the tomatoes to dry out.
Bake them for about 3 hours, until they have noticeably shriveled but haven’t browned.
Drop the tomato pieces into a large nonreactive pot, halving any large ones with shears as you do so.
Seed the peppers or not, depending on your heat tolerance.
Then either mince the peppers and onions or chop them briefly in a food processor; be careful not to liquefy them.
Add them to the pot along with the lime juice and salt. Stir.
Bring the salsa to a simmer, and simmer it for 10 minutes.
Ladle the salsa into pint or half-pint mason jars, leaving ½ inch headspace.
Close the jars with two-piece caps, and process the jars in a boiling-water bath for 15 minutes.
Store the cooled jars in a cool, dry, dark place.
Makes about 3.6 litres*Lekker Resepte vir die Jongergeslag*Henriette Wessels* >Foto>Instructables.com*
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2013/05/tomato-salsa.html
2.5kg tomatoes, preferably no larger than
2 inches wide or long
1 kg green or ripe peppers, hot or mild, stemmed
500gr onions
1 cup lime juice
1 ½ tablespoons pickling salt
Heat the oven to 120°C. Halve the tomatoes, and cut out any thick cores.
Lay the tomato halves cut-side up in a single layer in two or three low-sided baking or roasting pans—glass, ceramic, or enameled pans will do.
Don’t add any oil; you want the tomatoes to dry out.
Bake them for about 3 hours, until they have noticeably shriveled but haven’t browned.
Drop the tomato pieces into a large nonreactive pot, halving any large ones with shears as you do so.
Seed the peppers or not, depending on your heat tolerance.
Then either mince the peppers and onions or chop them briefly in a food processor; be careful not to liquefy them.
Add them to the pot along with the lime juice and salt. Stir.
Bring the salsa to a simmer, and simmer it for 10 minutes.
Ladle the salsa into pint or half-pint mason jars, leaving ½ inch headspace.
Close the jars with two-piece caps, and process the jars in a boiling-water bath for 15 minutes.
Store the cooled jars in a cool, dry, dark place.
Makes about 3.6 litres*Lekker Resepte vir die Jongergeslag*Henriette Wessels* >Foto>Instructables.com*
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