Buy all ingredients right below the recipe
Ingredients
- 1/2 Yellow bell pepper
- 1 can peeled tomatoes
- 1 chili pepper
- 1/2 Green bell pepper
- 1 onion
- 1 clove garlic
- 1 tbsp sunflower oil
- 5 tbsp cane sugar
- 5 tbsp light balsamic vinegar
- 1 tsp sweet paprika powder
- 1/4 tsp ground cumin
- Salt
- Ground pepper
Preparation
- 1Preheat oven to 200 °C convection. Wash the bell peppers, quarter them, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven at 200 °C until the skin of the bell peppers is dark and starts to blister (estimated duration: 5 to 10 minutes). Afterwards, place the hot baked bell peppers into small containers, seal them tightly, and only peel the skin off the bell peppers after about 5 minutes.
- 2Finely chop garlic, onions, and chili. Remove the seeds from the chili. Heat oil in a pot to sauté everything. Then add the sugar and let it caramelize slightly. Deglaze everything with balsamic vinegar. Collect the juice from the canned tomatoes, finely dice the canned tomatoes, and add both to the pot.
- 3Then season everything with salt, pepper, paprika powder, and cumin, and let the salsa simmer for about 10 minutes until the tomatoes break down slightly.
- 4If storage is desired, rinse screw-top jars thoroughly with hot water to sterilize them. Fill the salsa into the screw-top jars and seal immediately.
- 5Ideally, use this delicious salsa for wraps, nacho chips, or crackers.
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