Freezer Salsa
This easy freezer salsa is a great way to use up extra homegrown tomatoes without learning how to can.
Ingredients
- 10 cups chopped tomatoes
- 2 onions, red, white, or yellow
- 8 cloves garlic, finely minced
- 8 jalapeno peppers, finely chopped
- 1-2 green peppers, chopped
- 1 6 oz. can tomato paste, optional
- 1/4 cup lime juice
- 1 1/2 tsp. ground cumin
- 1 Tbsp. sugar
- 2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 tsp. black pepper
- 1/4 cup lightly packed cilantro leaves
Instructions
- Remove tomato peels if desired. Core and seed tomatoes. Chop into roughly 1/2 inch pieces.
- Combine all ingredients in a large stock pot. Bring to a boil.
- Turn down the heat, but keep the salsa barely simmering, leaving pot uncovered so excess moisture can evaporate. Stir often until salsa is desired consistency. This usually takes between 45 minutes to 1 1/2 hours.
- Allow salsa to cool.
- Fill freezer containers leaving at least 1/2 inch headspace. Freeze for up to one year.
Notes
Be sure to use a large enough pot. You want the salsa to have room to simmer without it splattering all over the stovetop.