Recipe by diann godbey
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.
Top Review by MrsKnox2016
I was gifted 7 HUGE tomatoes by a neighbor of mine and knew that DH and I couldn't eat them fast enough before they spoiled. Decided to try my hand at salsa except one problem- I don't can. So- freezer was the next option. Had to scale back the recipe to about half and left out the habaneros (personal preference) and limes (didn't have any). Only took about 50 minutes to boil down and I got about 2- 3 cup containers worth. Just taste tested it and WOW! I can't believe I made salsa this GOOD! No one flavor stands out over the others and can't wait to enjoy something fresher than the jarred stuff. Can't wait to make more!
- 20 lbs tomatoes
- 2 cups fresh cilantro
- 2 large onions
- 10 garlic cloves
- 10 medium jalapenos (medium salsa)
- 6 habanero peppers, to taste
- 2 cups chopped green peppers
- 2 tablespoons cumin
- 1⁄4 cup sea salt
- 1⁄4 cup vinegar
- 6 large limes, juice of
Directions See How It's Made
- Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
- Chop cilantro ,onion ,garlic and add to tomatoes.
- Chop jalepenos with seeds and put in to 10 quart stock pot.
- Add cumin, salt and vinegar and stir all together.
- Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
- Boil down to about half to get rid of all the extra tomato water.
- I use 3 cup reusable plastic containers.
- Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
- Place lids on and freeze.