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."
photo by teresas
- Ready In:
- 5hrs 30mins
- Ingredients:
- 11
- Yields:
-
6 3-cup servings
ingredients
- 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
- 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.
Questions & Replies
-
When am I supposed to add the lime? It is missing from the recipe. I assume just put it all together and then cook it down. Also, can I just squeeze the tomatoes by hand, cook them down and them remove the skins? I hate blanching tomatoes.
Reviews
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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! -
Loved it...a little spicy. We used red and yellow peppers instead of green. It looks very colorful! -
Love this! My DH snatched some and took it to work before it was even finished boiling down. I added more garlic and some basil as well. I know it's missing something, but I can't figure out what it is and I dont mind anyway. Can't wait to try it in the middle of the winter. -
This was an easy recipe and tastes great. It freezes well. The only change I made was to add a little more garlic and a little chili powder... just to spice it up a bit.
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Am making this right now, and I'm so mad. Too much salt. Had to add a couple cans of unsalted tomatoes. Otherwise good flavor, but when do the limes go in?
see 12 more reviews
Tweaks
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I omitted the habanero peppers.
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This recipe has a really good flavor, But the recipe is whacked. I don’t understand the proportions (i.e. 20 lbs of tomatoes?? That’s roughly 60). Also lists green peppers in the ingredient list, but no mention in the recipe. Also no mention of the lime juice. I’m assuming it goes in last. Also has way too much salt And hot enough without the habanero peppers
