Maybe I should make a category of the disasters in my kitchen; that would be something ! The story started when I made a second pot of salsa to add chilis to since my family and friends are really into hot dishes and I give those away as present when visiting.
Well, the Tomato Salsa was done and I started to prepare the chilis (the recipe follows below) and the pot just slipped out of my hands. Could you imagine the look on my face ?!? The kitchen ?!? Needless to say, the idea of taking a camera to make a photo was miles away because I started cleaning. When I put myself and kitchen together, one hour later, I have continued to prepare the chilis to save what could be saved. Do not expect me to write how many jars of canned chili in tomato salsa I have made. I improvised, totally. The first thing to do was to fill the jars for the shoot. The rest was canned as it came along. If you are short of time, you can make this dish by using ready made tomato pure instead of approx. 10 cups of salsa.
Chillis in Tomato Salsa
- Tomato salsa left
- 2 lb chilis
- 1 cup vinegar
- 1 cup water
- 1 1/2 cup sunflower oil
- 1 cup sugar
- 20-25 garlic cloves
In big, flat frying pan, put chilis, vinegar, water, oil and sugar and fry gently until chilis soften. It takes approx. 20 minutes.
Separate chilis from liquid part of mixture.
Add liquid to salsa and boil until it gets desired thickness.
Turn oven to reach 180 C / 356 F and put dry clean glass jars to warm up.
Add chilis and garlic cloves and let it boil for additional 10 minutes.
Fill the jars and close them.
Let this dish rest for a week before you try it so flavours mix together.