Halal Dinner Salsa Recipe

About this recipe

A flavorful and zesty salsa perfect for dinner, made with fresh tomatoes, peppers, and onions, and seasoned with garlic, vinegar, and sugar. This vegetarian dish is Halal-friendly and makes a big batch for preserving.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• - Tata Salt
• - Silver Spoon Granulated Sugar
• - Golden Swan White Vinegar

Instructions

1. 1. Peel 11 kg (24 lb) of tomatoes and cut them into chunks.
2. 2. Dice 12 green peppers, 18 red peppers, and 10 onions, and mince 4 tbsp (about 40 g) of garlic.
3. 3. In a large pot, combine the tomatoes, peppers, onions, and garlic. Cook over medium heat, stirring occasionally, until the mixture reaches your desired consistency, about 30-40 minutes.
4. 4. Add 2/3 cup (130 g) of sugar, 1 1/2 cups (360 ml) of white vinegar, and 1/3 cup (90 g) of salt to the pot. Stir well to incorporate the seasonings.
5. 5. Carefully pour the hot salsa into sterilized pint jars, leaving about 1/2 inch of space at the top.
6. 6. Seal the jars tightly with lids and process them in a hot water bath for 15 minutes to ensure proper preservation.
7. 7. Allow the jars to cool completely before storing. Yields 14 pints of salsa, ready to serve with your favorite dishes.

How to make Halal Dinner Salsa

1. Prep the vegetables. Peel 24 lb of tomatoes and cut them into chunks, then dice 12 green peppers, 18 regular peppers and 10 onions and mince 4 tbsp of garlic.
2. Cook the salsa. Combine the tomatoes, peppers, onions and garlic in a large pot and cook over medium heat for 30-40 minutes to the consistency you want.
3. Season the pot. Add 2/3 cup of sugar, 1 1/2 cups of white vinegar and 1/3 cup of salt to the pot and stir well to incorporate the seasonings.
4. Jar and process. Pour the hot salsa into sterilized pint jars leaving 1/2 inch of space, seal them and process in a hot water bath for 15 minutes.
5. Cool and store. Let the jars cool completely before storing them; the batch yields 14 pints of salsa ready to serve.

Frequently asked questions

Why does this recipe use Yuzu & Honey Vinegar, and can it be substituted?

The Yuzu & Honey Vinegar adds a tangy citrus note with a hint of sweetness, enhancing the salsa's complexity. If unavailable, you can substitute it with a mix of white vinegar and a splash of fresh citrus juice (like lemon or lime) combined with a teaspoon of honey to mimic the flavor profile.

What is the purpose of the hot water bath, and is it necessary?

The hot water bath ensures the jars are properly sealed and sterilized, preventing spoilage and extending the salsa's shelf life. Skipping this step could lead to contamination and unsafe storage, especially for long-term preservation.

How do I adjust the sweetness level of the salsa?

To adjust the sweetness, you can reduce or increase the amount of sugar added in Step 4. Taste the salsa before sealing the jars, but remember that the flavors will meld and mellow as it sits, so avoid making drastic changes.

What texture should I aim for when cooking the salsa?

The salsa should have a chunky yet cohesive texture, with softened vegetables and a slightly thickened liquid. Avoid overcooking, as this can turn the salsa mushy and cause it to lose its fresh, vibrant character.

What is the best way to store the jars after processing?

Once the jars have cooled completely, store them in a cool, dark place like a pantry or cupboard. Properly sealed jars can last up to a year, but always check the seal and look for any signs of spoilage before use.