- 800 g canned diced tomatoes (undrained, 2 cans; or use fresh)
- 280 g tomato paste (tomato puree; 2 cans)
- 1.25 c onions, chopped (170g)
- 3/4 c green bell peppers, chopped (120g)
- 3 green chilis
- 3 cloves garlic, minced
- 1 t cumin
- 1 t pepper
- 1 T table salt
- 3 T sugar
- 3 T vinegar
- 1 T dried mixed herbs
- 1 t chipotle paste
- water, as needed
Mix all together, add water as needed to bring to desired consistency, and bring to a slow boil for 10 minutes.
You may can this with a hot water bath, or just put into jars and refrigerate / freeze. To thaw, simply place in the fridge for about 24 hours, and it'll be ready to use.
Note: This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
SJ Note: This is a good, cheap dish: it's half the price of the store brand stuff, and it tastes a lot better, to boot! I usually get three jars out of it; one goes in the fridge, the other two in the freezer. The quality doesn't suffer from freezing and thawing (even multiple times) because it's a cooked salsa.