Salsa is a vibrant and flavorful condiment that enhances a variety of dishes, from tacos to grilled meats. This Belizean-inspired salsa recipe combines fresh tomatoes, bell peppers, onions, and jalapeños for a robust flavor with just the right amount of heat. It’s perfect for canning and enjoying year-round, bringing a taste of Belize to your kitchen. We love to add some of this salsa to egg dishes like Huevos Rancheros and Pirix Pax.
Belizean tables almost always have a variety of sauces at various heat levels. If you are looking for a hotter habanero sauce Belize style try out Belizean Style Habanero Sauce Recipe and the very simple chopped onion and habanero sauce “cortido”.
Ingredients
- 10 cups (2.5 kg) diced tomatoes
- 4 cups (600 g) chopped bell peppers
- 5 cups (750 g) chopped onion
- 2 cups (300 g) chopped green jalapeños
- 4 teaspoons (20 g) salt
- 1 teaspoon (5 g) ground cumin (optional)
- 5 tablespoons (15 g) chopped cilantro
- 2 cans (12 oz / 340 g) tomato paste
How to make Belizean Style Tomatoe Salsa
- Prepare the Ingredients:
- Dice the tomatoes, chop the bell peppers, onions, and jalapeños. Ensure all vegetables are uniformly chopped for even cooking.
- Cook the Salsa:
- In a large pot, combine the diced tomatoes, chopped bell peppers, onions, jalapeños, salt, and cumin (if using).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Add Final Ingredients:
- After simmering, add the tomato paste and chopped cilantro to the mixture. Stir well to combine and let it cook for an additional 5 minutes.
- Canning the Salsa:
- Carefully ladle the hot salsa into sterilized canning jars, leaving about 1/2 inch (1.25 cm) of headspace at the top.
- Wipe the rims of the jars with a clean cloth, place the sterilized lids on top, and screw on the bands until fingertip tight.
- Process the Jars:
- Place the filled jars in a water bath canner, ensuring they are fully submerged. Bring the water to a boil and process the jars for 20 minutes.
- Once processing is complete, carefully remove the jars and place them on a towel to cool. As they cool, you’ll hear the lids pop, indicating a proper seal.
- Storage:
- Store the sealed jars in a cool, dark place. Once opened, refrigerate and consume within a week.
Estimated Nutritional Information (per serving, approximately 2 tablespoons):
- Calories: 15 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 90 mg
- Total Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 1 g
Recipe Yield:
- Makes approximately 10 pints (4.7 liters) of salsa.
Prep Time:
- 30 minutes
Cook Time:
- 40 minutes (including water bath processing)
Belizean Salsa Recipe
This Belizean salsa is not just a condiment; it’s a versatile addition to your culinary repertoire. Whether you enjoy it with freshly fried tortilla chips, atop your favorite Belizean dishes, or as a marinade, this homemade salsa brings a fresh, zesty flavor to any meal. With the added convenience of canning, you can savor the taste of homemade salsa anytime you like. Enjoy!
