Diner's Freezer Salsa
Ready In: 5 hrs 30 mins
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.
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