Sweet Mexican Salsa (or Sweet/Sour Mexican Salsa)
Posted: Mon Aug 23, 2010 10:41 am
My husband made this dipping salsa yesterday to use up some of our peppers and chillis. The chillis were Hungarian Wax, which are milder than some, and this was quite hot, so reduce the chillies if you want a milder salsa.
2 large red pepers, deseeded & roughly chopped
4 medium/large red chillis, deseeded and chopped
(about 400g peppers and chillis in total)
1 medium red onion, finely chopped
6 cloves chopped garlic
150g light brown or Demera sugar
2-3 tablesppons white wine vinegar
1 handful chopped parsely
1 handful chopped basil
150 ml water
Salt & pepper to season
2 heaped teaspoons cornflour stirred into tablespoon of water
DIRECTIONS
Place the chopped peppers, chillis, onions, parsely & basil into a stainless steel pan with the water, & white wine vinegar. Bring to boil and simmer for 7-10 minutes until soft.
Take off heat, add salt to taste & stir in the cornflour mixed with water. Use a stick blender or put into a blender to blitz ingredients into a semi liquid paste.
Return pan to the heat for simmer for a further 10-15 minutes to thicken. Stir constantly to avoid burning on base of pan. Allow to cool and transfer to sterilised jars. Mixture will thicken slightly when cold. Keep in fridge once opened.
If you want a Sweet/Sour Salsa use 5 tablespoons of white wine vinegar and 100 gr of sugar instead of 150 gr.
2 large red pepers, deseeded & roughly chopped
4 medium/large red chillis, deseeded and chopped
(about 400g peppers and chillis in total)
1 medium red onion, finely chopped
6 cloves chopped garlic
150g light brown or Demera sugar
2-3 tablesppons white wine vinegar
1 handful chopped parsely
1 handful chopped basil
150 ml water
Salt & pepper to season
2 heaped teaspoons cornflour stirred into tablespoon of water
DIRECTIONS
Place the chopped peppers, chillis, onions, parsely & basil into a stainless steel pan with the water, & white wine vinegar. Bring to boil and simmer for 7-10 minutes until soft.
Take off heat, add salt to taste & stir in the cornflour mixed with water. Use a stick blender or put into a blender to blitz ingredients into a semi liquid paste.
Return pan to the heat for simmer for a further 10-15 minutes to thicken. Stir constantly to avoid burning on base of pan. Allow to cool and transfer to sterilised jars. Mixture will thicken slightly when cold. Keep in fridge once opened.
If you want a Sweet/Sour Salsa use 5 tablespoons of white wine vinegar and 100 gr of sugar instead of 150 gr.