Salsa Verde with Green Tomatoes and Bell Chillies
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg tomato (s), green
- 1 bell pepper (s), yellow
- 3 chilli pepper (s) (bell chillies), red, very hot
- 30 chilli pepper (s), green, mild
- 1 garlic bulb (s), rather more
- 2 onion (s), yellow, 1 - more depending on size, no large vegetable onions
- 150 ml apple cider vinegar
- 100 ml brandy vinegar
- 1 bunch coriander, fresh
- 1 teaspoon pepper
- 2 teaspoons cumin
- 0.5 teaspoon ½ coriander, dried
- 1 teaspoon oregano
- 1 teaspoon salt or a little more
- 2 tablespoon sugar
- paprika powder, hot pink or chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash the vegetables. Chop the peppers, chilli, onions, fresh coriander, garlic and green tomatoes in a blender to the desired size. I like it for tortillas, so I shredded everything pretty small.
- Tip: chop the red chili peppers separately and add spoon by spoon to the rest so that it is not suddenly too hot.
- Now add the remaining ingredients to the saucepan and season with the salt. I tend to use less salt, then it tastes fresher and the sugar can also be varied according to taste. It is better to use more of other spices. With rose paprika you can add spiciness if you want.
- Bring everything to a boil on the stove and simmer for about 20 minutes over medium heat with the lid on. Stir in between times.
- Then pour hot into sterile jars, close them and boil them down at 85 ° C for 30 minutes in the automatic cooker.
- Tastes delicious with chips, meat, chilli and other grilled dishes, e.g., Fish.
- Makes about 10 - 12 glasses of 200 ml each.
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