Appetisers
Homemade Spicy Tomato Salsa
This addictive but super-easy dip uses only three ingredients – use the best salsa you can find or make your
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Happy International Can-It-Forward Day! Organised by Ball, this annual event celebrates the joys of fresh preserving, encouraging gardeners & food enthusiasts to preserve their favourite home-grown or locally sourced ingredients. I am thrilled to be doing my bit this year – looking at my growing collection of homemade preserves I can’t help but feel proud. I have made jams, chutneys, salsas and quick pickles and have shared the wealth with neighbours and friends receiving many equally amazing homemade gifts in return. That big jar in the photo below is full of walnuts my neighbours are pickling – can’t wait for them to be ready.
Recipe
Homemade spicy tomato salsa
Use the best tomatoes for this homemade salsa. To dial up the heat don't remove the seeds from the chilies.
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- ¾ cup (180ml) red wine vinegar
- 13 large tomatoes
- 6 jalapeno peppers (seeds removed, finely diced)
- 2 medium red onions (peeled and finely diced)
- 3 oz (80g) fresh coriander (cilantro, roughly chopped)
- 12 cloves garlic (finely diced)
- 1 tbsp granulated sugar
- 1 tsp salt
- ¾ tsp crushed red pepper
Method
- 1
Heat jars and lids in simmering water (follow method here) until ready for use.
- 2
Blanch the tomatoes for about a minute in boiling water. Transfer to a large bowl filled with cold water and gently peel the skin off.
- 3
Discard the seeds and chop the tomatoes.
- 4
Combine all the ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring frequently, until slightly thickened, about 10 minutes.
- 5
Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Remove any air bubbles and wipe the rim clean. Center lid on jar. Apply band until fit is fingertip tight.
- 6
Process the jars in a a large stainless steel pot (hot water bath preserver) for 15 minutes. Turn the heat off, remove cover and let the jars cool for 5 minutes. Remove jars without tightening the bands if loose. Cool for 12 hours and test the seals. Lid should not flex up and down when center is pressed.
Notes
For a spicier salsa, rehydrate 5-9 dried chili peppers with hot water, letting them steep for 15 minutes. Drain half the liquid and process the rest with the chilies in a food processor until smooth. Add to the salsa with the other ingredients in step 4.
Recipe
Easiest three ingredient dip with homemade spicy tomato salsa for Can-It-Forward Day
This addictive but super-easy dip uses only three ingredients - use the best salsa you can find or make your own!
Ingredients
- Easiest three ingredient party dip
- 7 oz (200g) homemade salsa
- 7 oz (200g) cream cheese
- 3 ½ oz (100g) grated mature cheddar cheese
- a little olive oil to drizzle (optional)
- sprinkling of chopped flat-leaf parsley (optional)
- Tortilla chips
- 8 large corn tortillas
- olive oil to brush on tortillas
- sea salt
- sweet paprika
- Italian dried herb mix (or herbs of your choice)
Method
- 1
Make the baked tortilla chips. Preheat the oven to 400°F (200°C). Brush the tortillas with a little olive oil on both sides.
- 2
Pile the tortillas in a stack and slice into 8 wedges.
- 3
Spread on a large baking tray in a single layer (you will need to do this in batches). Sprinkle with salt, paprika and herbs.
- 4
Bake for 5 minutes then flip over. Bake for another 5 minutes or until the tortillas start browning at the edges. Leave the chips to cool down.
- 5
Make the dip. In a large bowl, combine the salsa, cream cheese and cheddar. Mix everything together and heat for 2 minutes in the microwave. Stir well and heat for another 1-2 minutes and serve hot, drizzled with a little olive oil and some chopped parsley.
