Ready in 45 minutes
A salsa inspired from the Spanish cold soup of Andalucia, Spain. It is great served with many types of fajitas, enchiladas, burritos and tacos. It can be made any time of year, but is best made in the summertime, when fresh garden-ripened tomatoes are used. The recipe is written for canning and preserving which will keep it fresh for up to a year in the jar. You may, however, make it without canning and preserving it, and it will stay fresh in the refrigerator for up to several weeks. Enjoy !
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1. Heat oil in a large stainless steel or enamel saucepan and saute onion on medium heat for 5 minutes. Add garlic and cook for 1 minute.
2. Stir in tomatoes, cucumber, green pepper, tomato juice, vinegar, Worcestershire sauce, cumin and paprika. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for about 30 minutes or until mixture is thickened, stirring occasionally. Stir in basil, salt and pepper and cook for 2 minutes.
3. Remove hot jars from canner and ladle salsa into jars within 1/2 inch of rim. Process 20 minutes for half-pint and pint jars.
I have used this recipe for years in a variety of dishes. It is a keeper !
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