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Chop the tomatoes into chunks. Deseed the red pepper and chop finely. Chop the onion finely. Mince the garlic. Deseed and carefully slice the chillies.
Put the oil in a saucepan on medium-low heat and add the onion, garlic, chilli and peppers. Cook for about 10 minutes stirring occasionally.
Then, add the tomatoes and sugar. Stir, then cook for another 5-10 minutes until everything is soft.
To store the salsa, allow to cool completely at room temperature then cover and store in the fridge (it will keep for a few days), or place in a lidded sterilized jar.
Use on corn tortilla chips with grated cheese to make Nachos: place the tortillas in a baking dish, top with dollops of salsa and cover with grated cheese then place under a hot grill until the cheese has melted. Serve alone or drizzle with fresh lime juice and spoon over some soured cream.
Serve as an accompaniment to beef burgers or other barbequed meat.
Delicious as a quick snack: spread cream cheese on toast and top with a generous layer of salsa.
Use as a dip with sliced vegetables or breadsticks.