Winter Vegetable Salsa
Fasting Recipes Vegetables Pickles and Canned Sauces and Salsa
This salsa is ideal as a dip for french fries or tortilla chips. You can use this salsa as a replacement for store-bought ketchup. The taste is fragrant from the vegetables and herbs used, but the distinctive note comes from the more exotic spices: cinnamon, cloves and allspice. I hope its aroma delights you as it has delighted me for the past 20 years, because it's a family recipe dear to us.
Ingredients
6 large tomatoes
10 red bell peppers
12 medium onions
6 carrots
4 large garlic cloves
4 parsley roots with leaves
3 small celery roots with leaves
2-4 hot peppers (depending on how spicy you want it)
100 ml vinegar
3 tablespoons salt
4 tablespoons sugar
5-6 bay leaves
3 dried dill stalks
2 dried thyme sprigs
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 good pinch ground cinnamon
1/2 L tomato passata
How to prepare winter vegetable salsa
- Run all the vegetables through a meat grinder or food processor.
- Put them in a pot with all the ingredients except the tomato passata. Simmer over medium heat for 1 hour after it starts boiling.
- Remove the pot from heat and let it cool. Remove the thyme, bay leaves and dill from the pot.
- Pass the resulting sauce through a tomato strainer/food mill.
- Put all the fine pulp you obtain back in the pot, add the tomato passata and simmer for about 30-40 minutes.
- Now you have two options:
- Either add 3 aspirin to the salsa, pour into jars or small bottles (like juice bottles), seal them tightly, then place everything under a blanket and let it cool there until the next day (dry canning method).
- Or pour the salsa into tightly sealed bottles, place them in a pot of water and boil for about 15-20 minutes (water bath canning) and then place under a blanket and let them cool until the next day. - Store in a cool place.
