Salsa "Jelly" Recipe

Ingredients

Add to Shopping List

2 pounds tomatoes (6 ripe tomatoes, finely chopped)
6 ounce red onion (1 onion, finely chopped)
1 red bell pepper (seeded, cored and finely chopped)
1 jalapeno pepper (seeded and finely chopped)

32 grams cilantro (1 bunch, chopped)
1 tablespoon kosher salt
1/2 teaspoon pepper
Gelatin sheets, as needed

Nutritional

Serving Size: 1 (330.9 g)
Calories 75
Total Fat - 0.7 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 1763.9 mg
Total Carbohydrate - 16.1 g
Dietary Fiber - 4.9 g
Sugars - 9.6 g
Protein - 3.2 g
Calcium - 44.4 mg
Iron - 1.1 mg
Vitamin C - 93.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place all the ingredients except gelatin sheets in a medium bowl and mix well.

Step 2

Line a deep bowl with a double layer of cheesecloth. Pour the salsa in to the center and gather the cloth around it tightly, to create a bundle. Tie the bundle together tightly with a long length of kitchen twine, then tie the string around the handle of a wooden spoon, making sure the bundle is close to the handle. Suspend the bundle over another deep bowl to catch the liquid. Refrigerate overnight.

Step 3

Remove the salsa from the fridge and gently squeeze the bundle to drain any remaining liquid int the bowl. Leave the bundle suspended over the bowl and let the liquid stand until it comes to room temperature.

Step 4

Remove and discard the bundle and measure the liquid. Put 2 1/2 gelatin sheets for every 1 cup of liquid in a large bowl and cover with cool water. Let stand for 5 minutes.

Step 5

Squeeze the excess water from the softened gelatin sheets, then put the sheets in a small saucepan over low heat and stir constantly until the gelatin is completely melted.

Step 6

Whisking constantly, pour the gelatin into the salsa liquid, whisking until thoroughly combined. Pour the liquid into a 9x13 inch pan and refrigerate until set, or at least 2 hours.