Mexican Salsa

Ingredients

• 5 red peppers
• 4 onions
• 3 Garlic cloves
• 400 g peeled tomatoes (1 small can; fill weight)
• 0.5 bunch coriander
• 0.5 bunch flat-leaf parsley
• Salt
• Pepper

Instructions

1. 1.

   Slice the peppers lengthwise, remove seeds, wash and chop. Peel and finely chop onions and garlic cloves. Wash herbs, shake dry and chop. Combine all with tomatoes (including juice) in a pot and bring to a boil. Season with salt and pepper.

2. 2.

   Fill the sauce into hot-washed jars, seal, and let cool. Let it rest for at least 24 hours before serving.