The homemade salse recipe that my dad always used to make.


  • Ripe tomatoes, scalded, peeled, and chopped 2kg
  • Mild green chillies, chopped 3
  • Large Spanish onion, chopped 1
  • Large green pepper, chopped 1
  • Medium red pepper, chopped 1
  • Canned whole jalapeno peppers, chopped 3-6
  • Tomato paste 160ml
  • White vinegar 175ml (3/4 cup)
  • Brown sugar (try without, next time?) 50 ml (1/4 cup)
  • Coarse (pickling) salt 15ml (1 tbsp.)
  • Paprika 10 ml (2 tsp.)
  • Garlic powder (or 2 cloves, minced) 2 ml (1/2 tsp.)
  • cilantro (optional but awesome)

Combine all ingredients in large pot. Bring to a boil, uncovered, over medium heat stirring occasionally. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Close to the end of cooking, taste to see if you would like to add more jalapeno peppers. Add as many more as you like. Pour into hot sterilized jars to within 1/4 inch (6 mm) of top. Seal. Serve with nachos that have melted cheese, sour cream and green onions on them. Also good with quesadillas and sour cream, or burgers. Makes 10 half pints, or 5 pints.