Tomato Freezer Salsa
- Reviews 2
Ready In: 30 mins
Yields: 5 cups
Ingredients
- 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
Directions
- 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.
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