Summary

Ingredients

• 3 kg tomato (s), beautifully ripe
• 1 kg onion (s), cut into small cubes
• 1 handful salt
• 750 g suar
• 700 ml vinegar, (brandy vinegar)
• 2 tablespoon mustard
• 1 tablespoon curry
• 2 tablespoon cayenne pepper
• 2 tablespoon paprika powder, sweet
• 2 tablespoon flour, to thicken if necessary

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Instructions

1. Dice tomatoes and onions or roughly grate them in a food processor and season with salt. Let stand overnight and squeeze out all the juice the next day.
2. Bring tomatoes, onions, mustard, vinegar and sugar to the boil, leave to simmer for approx. 1 hour, uncovered. Stir again and again.
3. Then add all the spices and cook for another 10 minutes. Be very careful, now it could easily start in the pot.
4. If the salsa is not thick enough, it is thickened with flour (mix with water). Cook for another 5 minutes.
5. Immediately fill everything into twist-off glasses rinsed with hot water, close and turn upside down or let rise briefly to 100 ° in the canning machine. The salsa can be kept in a cool cellar for over 1 year.