How to make
Peel the tomatoes and cut them coarsely in a tray. I used large pink ones.
Clean the red peppers of their seeds, chop into coarse pieces and add to the tomatoes. Add the chopped onions, garlic cloves, chopped fresh parsley. Pour the chopped veggies in the blender container in 2 separate lots and blend each 2-3 min. to a smooth mixture.
Pour the salsa in a pot, add the oil, salt and sugar to taste, cumin and black pepper. Boil on moderate heat while stirring with a wooden spatula.
It's best if the pot is deep because foam will form and it needs to be able to bubble - that's why heat also needs to be moderate, not high.
Boil until it thickens like a porridge and take off the stove to cool a bit. Fill jars or bottles with a ladle.
Boil them for another 5 min. to vacuum seal the caps, leave in the hot water to cool. Store in a cool area for the winter.
The result is an amazing salsa, you can add it to peppers, spaghetti, meatballs, steaks, zucchini, fries and other dishes.
