How to make salsa

By Kitchen Sanctuary

Ingredients

3 large tomatoes
½ a red onion ((medium sized))
1 green bell pepper
1 garlic clove
1 chilli pepper ((I use serrano, fresno or jalapeno))
½ tsp salt
¼ tsp pepper
1 tsp sugar
½ tsp cumin
400 g (14 oz) tin of finely chopped (crushed) tomatoes (I like the Mutti brand)
2 tbsp fresh lemon juice
1 Tbsp red wine vinegar
¼ cup of chopped coriander (cilantro)

Prep Time15mins
Cook Time30mins
Servings20

Instructions

Roughly chop the tomatoes, onions and bell pepper. Mince the garlic clove and deseed and finely chop the chilli.

Put the freshly chopped ingredients into a small pan and use a hand blender to roughly blend about a third of the vegetables. We want to leave some nice chunky bits in there too (alternatively you can pulse for a couple of seconds in a food procesor).

Heat on a medium heat until bubbling, then half-cover the pan with a lid to ensure no hot splattering juices.

After 10 minutes of bubbling stir in salt, pepper, sugar and cumin and let it simmer for another 5 minutes.

Add all the other ingredients except the coriander, mix well and leave it to simmer for another 10 minutes, stirring occasionally, until slightly thickened.

Take the salsa off the heat and let it cool for about an hour before adding the coriander.

Refrigerate until cool, then serve, or place in a sealed container, in the fridge until ready to use (it should last for up to a week).