Whenever i hear the world “Salsa”, i think of that clip from Seinfeld.
Seinfeld aside, as an older teenager i discovered a serious love for corn chips and salsa. After dinner and before bed, i would sit in my bed with a jar of salsa and a bag of corn chips watching the TV show Scrubs (or sometimes Seinfeld). All those carbs before bed was probably not the best idea however surely it was better than scoffing chocolates and lollies.
Anyway my love for this snack has continued on however most store bought salsa has sugar in it. As Kel and i mentioned on our page, Food, we are trying to eliminate sugar from our diet. As much as i would love to eat it every day, salsa and corn chips aren’t an everyday food however when i do indulge myself it would be great if this snack was as guilt free as possible.
Homemade Salsa Recipe
2 tablespoons olive oil
2 red onions, chopped
2 red chillies, finely chopped – i include the seeds because I’m not afraid of a bit of heat but it’s completely up to you
1 red capsicum, chopped
1 green capsicum, chopped
2 tablespoons tomato paste
1kg tomatoes, diced – you can use tinned if you don’t have fresh
1. Heat the oil in a saucepan or pot – i used a large cast iron pot – over a medium heat
2. Add the onion and cook, stirring, for about three minutes. You want them to start to soften, not caramelise like when on a BBQ. Then add the chillies and capsicums and cook, stirring, for a further three minutes
3. Stir in the tomato paste and tomatoes and bring the mixture to the boil
4. Reduce the heat to the lowest setting and cook for a further half an hour, stirring occasionally to keep it from burning on the bottom. It is ready when the capsicum is tender. Season with salt, black pepper and white pepper
If you aren’t eating the salsa all at once, you can store the excess in jars or takeaway containers and freeze. Alternatively you can jar them and ‘can’ them by boiling the jar until the lid reseals itself