Tomato and Chilli Salsa

A Recipe From Allington W.I.

Contributed by: Vickie Withington.


3 cloves garlic
1 ½ tbsp allspice ) I think this is too much clove so I just
2 tsp cloves ) use a pickling spice mix which has allspice
and clove already in it
2 tsp black peppercorns
1 ½ kg ripe tomatoes peeled and chopped
1 ¼ cups white sugar
2/3 cup white vinegar
2 tsp salt
3 medium fresh red chillies – chopped


Tie garlic and spices in piece of muslin. Combine remaining ingredients in a muslin bag in large saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, simmer uncovered, stirring occasionally for about 45 minutes or until mixture thickens slightly. Put into hot sterilised jars.


This amount doesn’t make much, so if you have loads of tomatoes, I would double up.

I am giving the original recipe, but I now add a couple of skinned and chopped red peppers as it gives a little more body and helps to absorb some of the liquid. Also using the pickling spice I find is best, same amount as total of other spices.

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