by Hans Kopp

Many of you will remember this great dish.

• 1 or 2 onions
• 2-3 cloves of garlic
• 4-5 large vine-ripened tomatoes
• 4-5 peppers (if small, more)
• Piece of pork, beef or bratwurst
• Chives, cilantro, or parsley
• Basil
• 1 or 2 potatoes

Sauté the onions; cut up the garlic, tomatoes, peppers and potatoes. 

Place all the ingredients in a medium-sized pot and add salt, a bit of oil and a good dash or two of wine.  Stir well.  Cook over high heat until the mixture starts boiling.  Reduce the heat to low and allow the mixture to simmer for one or two hours depending on how thick you wish the mixture.  Stir occasionally.   

Stir in a lot of sweet paprika to taste.  This will thicken the Saltrasch as well as flavor it. 

Note:  If you like spicier food, you can use the hot paprika.  If you prefer your tomatoes without peels, you can skin them easily by dipping them in hot water before adding to the mixture.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/07/2025