Ingredients
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20
-
2
-
2
-
10
-
10
-
6
-
2
-
2
-
1/4
-
1/4
-
-
-
-
-
Directions
Diner’s Freezer Salsa,This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.,I’ve used this recipe to preserve my tomatoes the last three summers. It works great. I do think the heat is perfect the way it’s written because after freezing it loses a little bit of spiciness. I omit the bell pepper because I don’t like them. :),This recipe has a really good flavor, But the recipe is whacked. I dont understand the proportions (i.e. 20 lbs of tomatoes?? Thats roughly 60). Also lists green peppers in the ingredient list, but no mention in the recipe. Also no mention of the lime juice. Im assuming it goes in last. Also has way too much salt And hot enough without the habanero peppers
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Steps
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1
Done
|
Peel and Chop Tomatoes in a Food Processor (part Until They Are Liquid and Part Bigger Pieces). |
|
2
Done
|
Chop Cilantro ,Onion ,Garlic and Add to Tomatoes. |
|
3
Done
|
Chop Jalepenos With Seeds and Put in to 10 Quart Stock Pot. |
|
4
Done
|
Add Cumin, Salt and Vinegar and Stir All Together. |
|
5
Done
|
Bring to a Boil and Lower Temperature to Keep at a Low Boil For 2-3 Hours. |
|
6
Done
|
Boil Down to About Half to Get Rid of All the Extra Tomato Water. |
|
7
Done
|
use 3 Cup Reusable Plastic Containers. |
|
8
Done
|
Fill and Leave 1/2 Inch Head Space Let Cool to Avoid Condensation and Ice on Top of Salsa. |
|
9
Done
|
Place Lids on and Freeze. |
