Great Homemade Canned Salsa and Homemade Turkish Salça Recipe

by Refika Kitchen

Today’s episode is about the legendary tomato, which makes every food better and how we are all in love with it! I want to talk about how tomatoes are so great and they are in almost every dish as itself, puree, paste or juice and the chemical reasons behind it. Then I will give you my version of the salsa recipe which you can make at this season -when tomatoes at the top of their taste- and keep them for winter. Finally, I am going to tell the story of ‘salça’, Turkish tomato paste, and how you can make it at home.

Follow along with the 📃 recipes below👇🏼👇🏼

Salsa- Salça

Serves: 7 jars Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2,5 kg tomatoes, romaine or plum tomatoes are the best, but any would do great
  • 400 g green peppers, bell pepper or any sweet green pepper
  • 3 onions, quartered, be careful to keep the root part
  • 6 red hot chili peppers, or Jalapeño, you can use according to your taste
  • 4 cloves of garlic, skin on
  • 200 ml white wine vinegar, any vinegar would do good
  • 3 heaped tablespoons sugar, optional but I strongly recommend using
  • 2 heaped teaspoons salt
  • 1 tablespoon thyme
  • 1 teaspoon cumin
  • A bunch of coriander, chopped (50-60 sprigs)
  • Olive oil

 

Instructions

  1. Make small X marks on the bottom of the tomatoes with your knife.
  2. Heat a large cast-iron pan and place the tomatoes, peppers, onions, garlic cloves on it to charcoal. You can use a bbq to grill them as well. Turn the vegetables occasionally until they are all soft and dark brown for about 30 minutes. If your pan is smaller, cook them in batches.
  3. Get a big bowl and take out the cooked one’s in it. Cover with a plate to let them sweat. Sweating will make the peeling very easy.
  4. Peel the skins of the tomatoes on a cutting board and chop them. You can discard the hardtop parts.
  5. Peel the peppers as well and feel free to discard the burnt parts. Chop them and chop hot peppers smaller than sweet ones to distribute the taste more evenly. Remember meaty peppers are always easy to peel.
  6. Cut off the burnt parts of the onions and chop them too. If the inside of the onions is still raw you can fry them with olive oil to soften.
  7. Peel and crush the garlic cloves.
  8. Cover the bottom of a large pot with olive oil and heat.
  9. Combine all the vegetables in the pot and include the delicious brown juice in the bowl as well.
  10. Add in the vinegar, sugar, salt, cumin, and thyme. Bring to boil and let it simmer for 10-15 minutes on low heat.
  11. While the salsa is simmering, wash your jars and place them into the oven at 120 C (250 F) to sterilize. Sterilize the lids in boiling water for 10 seconds.
  12. Add the coriander to the sauce and turn the heat off.
  13. Transfer the sauce into jars with a funnel. Cover the top with olive oil to avoid any air contact and put the lid on while they are hot.
  14. Your charcoaled salsa is ready to accompany your nachos, fried chicken, tacos, fajita, and many more! Enjoy the summer sun for the whole winter with delicious summer tomatoes.

Notes

  • Makes 7 jars each 330 ml
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Recipe video


Bon Appétit

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