Salsa Recipe for UK residents

Salsa is good. Make some.

Good salsa picante is a treat. Bad salsa is better than none (usually), but it’s nice to have on-hand. And this recipe costs less than the Old El Paso stuff down at the market. So let’s cook some!

You’ll need:

• one 400-ml can of chopped tomato
• 400 ml passata
• 400 ml water
• 3 fresh chillies
• 1 large or two small brown onions
• about 60 ml distilled/spirit vinegar *
• 1 tsp salt, any kind
• 1 tsp onion granules *
• 1/2 tsp garlic granules
• 1 tsp mild chilli powder

1. Chop up the chillies and onion into smallish bits. Dump ’em in a medium sauce pot.
2. Dump the can of tomato, juice and all, in the same pan.
3. Fill up the now-empty can with passata. Dump in the pan.
4. Repeat with water.
5. Add the vinegar and spices
6. Bring the whole thing to a boil, then reduce the heat and simmer uncovered for 30 minutes
7. Cool completely. Like, on the countertop until it’s room temperature and then in the fridge until it’s cold

Notes:

• the recipe I’m adapting from says to use “1/4 cup” (US) of the pickling juice from a jar of jalapenos. I don’t have that today, but might try it for the next batch.
• 1 Tablespoon of dried onion flakes can be subbed for the onion granules if you like