Prep 20 mins
Cook 10 mins
Take advantage of all those wonderful field tomatoes available in late summer by making this freezer salsa. Enjoy some before you freeze it. Complete Book of Small Batch Preserving
- 5 large field tomatoes, peeled
- 2 tablespoons olive oil
- 6 green onions, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
- Heat oil on medium heat in a nonstick skillet.
- Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
- Let cool.
- Stir in drained tomatoes.
- Stir in lime juice, salt and pepper.
- Spoon into tightly sealed plastic containers and freeze for up to 4 months.
This was really delicious and so easy! I loved it fresh and really liked it after I froze/thawed it as well, but the tomatoes did go pretty limp (as expected). I didn't like biting into the big chunks of wimpy tomatoes, so I blended the salsa after thawing to get a finer texture. Much easier to eat that way. Very fresh-tasting and easy salsa--thanks for sharing!
DH tripled recipe and used this garden yellow tomatoes and dry cilantro.