Mild Salsa

Mild Salsa

  • Preparation 45 min
  • Cooking 40 min
  • Other 15 min
  • Makes nine 2-cup (500 ml) jars
Featured in RICARDO Magazine (BACK TO SCHOOL 2015)
  • Nut-free
  • Vegetarian
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Ingredients

    • 2 tbsp cornstarch
    • 1/3 cup (75 ml) lime juice
    • 4 1/2 lb (2 kg) ripe tomatoes, coarsely chopped
    • 1 can (29 oz/820 ml) tomatillos, drained and quartered (see note)
    • 1 Spanish onion, chopped
    • 4 coloured bell peppers, seeded and finely diced
    • 1 green bell pepper, seeded and finely diced
    • 6 tbsp (50 g) chopped jalapeno pepper (or to taste)
    • 2 cloves garlic, chopped
    • 1 can (5.5 oz/156 ml) tomato paste
    • 3/4 cup (180 ml) white vinegar
    • 1 tbsp brown sugar
    • 1 tbsp coarse pickling salt
    • 1 tbsp chipotle sauce
    • 1 tbsp mild paprika

Preparation

Note from Ricardo

Canned tomatillos can be found in the Mexican products section in some grocery stores. You can also find fresh tomatillos in some public markets when they’re in season, from August to October. You will need 2 cups, coarsely chopped like the tomatoes.

Personal Note