Easy Cooked Salsa with Bell Peppers and Tomatoes
This chunky salsa combines colourful bell peppers, red onion and diced tomatoes, cooked down until the sauce clings to the vegetables. A little brown sugar rounds out the tomatoes, while garlic, herbes de Provence and a small pinch of Issou seasoning give it character. Keep the simmer steady and stir more often near the end so the thickening salsa does not catch on the bottom.
Ingrédients
- 1 lb 10 oz seeded bell peppers about 5 medium, mixed colours, diced
- 10½ oz peeled red onions about 2 medium, finely diced
- 2 lb 3 oz canned diced tomatoes with their juices
- 4 medium garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons packed brown sugar
- 1 tablespoon dried herbes de Provence
- ⅛ teaspoon Issou seasoning or a small pinch to taste
- 1 teaspoon fine salt reduced to ½ teaspoon if tomatoes are salted
- ¼ teaspoon ground black pepper
Instructions
- Dice onions finely and seeded peppers into roughly ¼-inch pieces. Mince garlic. Prepare all vegetables before heating the pot.
- Put vegetables and olive oil in a wide, heavy pot. Cook over medium-high heat for 8 to 10 minutes, stirring, until softened and glossy. Lower heat if garlic starts to colour.
- Add diced tomatoes and their juices, salt, pepper, herbes de Provence, brown sugar and the small pinch of Issou. Bring to a simmer.
- Simmer uncovered for about 35 minutes, stirring and scraping the bottom more frequently as it thickens. Cook until peppers are tender, sauce clings to the pieces and a spoonful does not immediately form a watery ring.
- Taste and adjust salt and heat. If too thick, add water a tablespoon at a time. Serve warm, or refrigerate promptly in shallow containers to serve cold.
Vidéo
Notes
Makes about 5 cups after reduction, approximately 20 portions of ¼ cup; yield varies with evaporation. Chips are not included in the ingredients or nutrition. Cayenne is an optional heat alternative to Issou, not an exact blend replacement. Refrigerate within 2 hours and use within 2 to 3 days, or freeze up to 2 months. This is not a validated canning recipe.