Here is a tomato salsa that is quick to prepare, tastes great and is versatile enough for you to modify at a whim. Add a few chili peppers if you want some heat.

Ingredients

• 6 Cloves Garlic
• 8 Cups of Finely Chopped Tomatoes
• 1½ Cups of Coarsely Chopped Onions
• 2/3 Cup of Red Wine Vinegar
• ½ Cup of Coarsely Chopped Green Bell Pepper
• ½ Cup of Coarsely Chopped Red Bell Pepper
• ¼ Cup of Finely Chopped Coriander
• 1 Tablespoon of Freshly Ground Sea Salt
• 1 Tablespoon of Freshly Ground Black Pepper
• 1 Teaspoon Olive Oil (for cooking)

Method

1. Peel 6 garlic cloves and then finely chop
2. Rinse, core and finely chop the tomatoes
3. Peel, trim, rinse and coarsely chop the onions
4. Trim, rinse and coarsely chop the bell peppers
5. Rinse, trim and finely chop the coriander
6. Add 1 teaspoon of olive oil into a large cooking pot. Swirl to coat pot bottom with oil
7. Add all other ingredients to oiled cooking pot
8. Place over a medium-high heat and while continuing to stir gently bring to a boil
9. Once mixture reaches a boil immediately reduce the heat to medium and simmer for 10 minutes (don’t forget to stir often)

Yield

This presto salsa recipe will yield approximately 12 cups of salsa.

Serving

• Salsa can be bottled, canned or vacuum seal packed for longer storage life. Otherwise refrigerate for longer shelf life.
• Presto Salsa and Eggs for Breakfast – Heat salsa and spoon over toast then top with a poached egg or two. Sprinkle a little finely diced dill tips over the top if you wish and breakfast is served.
• You might consider using this presto salsa as a dip or even as the basis for your own sour cream salsa dip.

Do enjoy!