I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that.
- Ready In:
- 3 cups peeled peeled seeded chopped tomatoes
- 1 cup whole tomato (approx. 2 roma tomatoes)
- 2 cups seeded chopped mild long green chilies
- 1 cup chopped banana pepper
- 3⁄4 cup chopped onion
- 2 jalapeno peppers, seeded, finely chopped
- 6 garlic cloves, finely chopped
- 1⁄2 cup vinegar
- 1⁄2 teaspoon ground cumin
- 2 teaspoons oregano leaves
- 1 1⁄2 teaspoons salt
- Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
- Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.