- Chop the tomatoes, onions and capsicum and place in a large pot.
- Bring to boil, stirring occasionally.
- Reduce heat to low to medium and simmer.
- Add the hot chilli, finely chopped, without the seeds.
- Add the salt and garlic.
- Continue to simmer on low heat for two to two and a half hours. The salsa will reduce to a thicker consistency as the excess liquid cooks off.
- Add the vinegar and sugar and cook for 15 minutes more.
- Following the "Boiling Water Bath" method, place in jars and process for 20 minutes.
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