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!
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Vegetable Chopper
Salsa fresca depends on uniform fine dice — tomato, onion, cilantro all cut to the same size eat cleanly. A chopper saves serious knife time.
Food Processor
For a smoother cooked salsa or salsa roja, a food processor breaks down tomato and chile in one pulse — faster than hand chopping.
Glass Mixing Bowls
Salsa fresca needs a non-reactive bowl to rest — glass is the right material for the acid-and-salt mix.
About Isela Post
Isela is a Belizean mother who has been cooking from memory and from markets her whole life. Her recipes carry the food of the Yucatec Maya tradition, the corner store ingredients of daily Belizean life, and the party table of every celebration she has ever fed people at. She writes for the Belize News Post.
