This recipe is for those who don't want all the preservatives and unnecesary additives in the store bought Salsa. The last time I checked the price of doing it myself (not including time and electricity) I discovered that my salsa is about one fourth the price of store bought. Of course you have to portion freeze what you aren't planning on eating, but it's worth it if you eat more than just a few jars a year.
8 cups/ 2 liters chopped tomatoes, fresh or canned. If you buy canned be sure to buy the super big cans to save money
1 green bell pepper (capsicum)
1 red bell pepper (capsicum), roasted and peeled *
2 bulbs garlic, roasted *
5 cloves garlic, minced
1/4 cup / ½ dl jalapeños
1½ Tbls salt
3 Tbls brown sugar
1 tsp coriander
Finely chop everything adn let simmer on stove for approx 1½ hours (longer if you are using fresh tomatoes)
6 Tbls vinegar
6 Tblslemon juice
3 bay leaves
Let simmer ½ hour more or until it is the right consistancy. Take out the bay leaves. Freeze in portioned freezer bags.
* To roast: Put red bell pepper and garlics as high as possible in the oven and heat to 400F / 200C. Roast for 20 min. Put bell pepper in a plastic bag (or in a bag with plastic over it) and let cool. It's okay if they blacken a bit and the bell pepper is much easier to peal if you have it air tight until it cools.