Fiery Tomatoes – Peppers – Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,350 tomato (s)
- 600 g red pepper (s)
- 300 g onion (s)
- 1 hot pepper, medium hot, fresh
- 10 chilli pepper (s), dried
- 150 g red wine
- 70 g balsamic vinear
- 290 g vinear (white wine vinear)
- 3 teaspoons mustard seeds
- 3 teaspoons salt
- 0.5 teaspoon ½ pepper, white, ground
- 3 teaspoons paprika powder, sweet
- 1 tube tomato paste
- 600 g preservin suar (3: 1)
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, chop them into small pieces and put them in a saucepan. Add the remaining ingredients and bring to the boil. Let simmer for about 25 minutes.
- Either pass through the brisk Lotte and bring to the boil again briefly or puree with a hand blender. Pour immediately into jars rinsed with hot water and close with the screw caps. Turn the glasses upside down for 5 minutes and you`re done.
- Ideal for grilled meat, as a dip with fondue or with Mexican chips. (I also make her hot for noodles).
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