Make a quick Mexican meal by grilling or frying strips of chicken, meat, fish or vegetables and then adding salsa and heating through. Serve in a wrap or with tacos or nachos. To make a quick chili con carne, brown some mince and add a jar of salsa and a can of kidney beans.

Makes 4-6 jars
Preparation Time 40 minutes
Cooking Time 25 minutes

• 5kg ripe tomatoes, skinned and seeded
• 375ml chopped onions
• 2 cloves garlic, crushed
• 10ml grated ginger
• 10ml dried oregano
• 5ml ground cumin
• 60ml fresh parsley, chopped
• 60ml fresh coriander, chopped
• 50ml chopped celery
• 1 yellow pepper, seeded and chopped
• 1 green pepper, seeded and chopped
• 1-4 chillies, seeded and chopped
• 125ml apple cider vinegar
• 15ml sugar
• 50ml tomato paste

1 Chop the tomatoes and put them into a large saucepan. Add all the remaining ingredients, 8ml salt, and freshly ground black pepper to taste. Bring to the boil. Simmer for five minutes, then remove from the heat.

2 Fill sterilised pickling jars with the tomato mixture. Leave a 5mm gap between the lid and the mixture. Seal with the lids.

3 Put a small wire rack or an upturned heatproof plate in a large saucepan. Put the jars onto the rack. Add enough water, it must come halfway up the sides of the jars. Bring to the boil, then cover the saucepan with a lid and boil for 15-20 minutes, depending on the size of the jars. Remove from the saucepan and leave to cool.

4 Store the jars in a cool dark place for up to six months. Refrigerate once opened.

Words and image: Ideas magazine