Add all ingredients to a large pot
Stir well and bring to a boil. Reduce to a simmer for around an hour and then enjoy.
- Prep Time20 min
- Cook Time10 hr 30 min
- Total Time10 hr 50 min
For the salsa
- 1 x 28 Oz cans San Marzano tomatoes
- 1 medium onion - chopped
- 1 cups peppers, chopped
- 2 large jalapeño peppers, seeded and finely chopped
- Hot peppers to taste
- 1 tbsp cumin
- 1 tsp coriander
- 1/4 cup cider vinegar
- 1/8 cup swerve
- 1 tsp pink salt
- 1/8 cup chopped fresh cilantro
One might think this salsa was named after the amount of sauce in this recipe, but in fact its named after the Gent who inspired the recipe. You guessed it, it’s a tongue in cheek, hats off to dear Hubby, Geoff.
This is a family favourite, multi-talented recipe, we use it to spice up our breakfast eggs, it adds the extra boost of flavour to our salsa chicken, it can also be added to burgers, pork or any other food that needs an added kick. The addition of cheese crisps even turns it into a great movie-night snack.
Add a little cream cheese to create a dip for parties or gatherings.
We use Thai chilies, but those are a bit hot. Any hot peppers, Habanero, Scotch Bonnet, Serrano or even Ghost (if you dare) will do depending on how hot you like your salsa.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*