Freezer Salsa
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
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INGREDIENTS
Nutrition- 10 -12large very ripe tomatoes
- 2
- 1tablespoon vegetable oil
- 8
- 8jalapeno peppers or 1 can diced green chilis
- 2 -3sweet green peppers (or mix of green and red)
- 2(5 1/2 ounce) cans tomato paste
- 1⁄4
- 1tablespoon paprika
- 2teaspoons granulated sugar
- 1 1⁄2teaspoons salt
- 1⁄2teaspoon cayenne pepper
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DIRECTIONS
- Peel,core, seed and coarsely chop tomatoes.
- You should have 10 cups.
- Peel and finely chop onions.
- Heat oil in a large pot over medium heat.
- When hot, add onions and garlic.
- Cook, stirring often, until onions are soft.
- Meanwhile, seed and finely chop jalapenos.
- Seed and coarsely chop sweet peppers.
- When onions are soft, stir in tomato paste.
- Add tomatoes, peppers, vinegar, paprika, sugar and salt.
- For extra heat stir in cayenne.
- Bring to boil and lower heat until it gently boils.
- Cook uncovered stirring occasionally until thickened, about 30 minutes.
- Store covered in refrigerator for 1 week or freeze.
- Flavor improves in the refrigerator or freezer.
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