Homemade salsa to chili
Instructions
The doses are for about 200 cl of salsa.
Place the diced tomatoes and onions in an earthenware dish with green chillies (I'm particularly suitable for southern ones), seasoned with sugar I, salt, cloves and cinnamon, chilli and paprika.
Cover with vinegar and cook for 2 1/2 hours.
Let cool and then bottled salsa, sealing the CAP with a bit of melted wax, is leaking around the neck of the bottle.
The flavor of this sauce, in the original version, is very strong, so we tried to bring it more to our taste: however it's up to each increase or decrease the dose of spicy ingredients as desired.
Ingredients and dosing for 4 persons
- 18 perini tomatoes peeled seedless mature
- 6 onions cut into pieces
- 3 green chillies cut into strips
- 1 teaspoon of chili powder
- 1/2 cup of sugar
- 1 teaspoon of cloves powder
- 1 pinch of cinnamon powder
- Bit 1 of paprika
- 150 cl of wine vinegar
- 3 tablespoons of salt