Diner’s Freezer Salsa

  • Prep Time: 3 hrs
  • Total Time: 5 hrs 30 mins
  • Yield: 63-cup servings

    • About This Recipe

    “This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas.Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.”

    Ingredients

  • 20lbstomatoes
  • 2cupsfresh cilantro
  • 2largeonions
  • 10garlic cloves
  • 10mediumjalapenos( medium salsa)
  • 6habanero peppers, to taste
  • 2cupschopped green peppers
  • 2tablespoonscumin
  • 1/4 cupsea salt
  • 1/4 cupvinegar
  • 6large 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.

    • Reviews

  • “I was gifted 7 HUGE tomatoes by a neighbor of mine and knew that DH and I couldn’t eat them fast enough before they spoiled.Decided to try my hand at salsa except one problem- I don’t can.So- freezer was the next option.Had to scale back the recipe to about half and left out the habaneros (personal preference) and limes (didn’t have any).Only took about 50 minutes to boil down and I got about 2- 3 cup containers worth.Just taste tested it and WOW!I can’t believe I made salsa this GOOD!No one flavor stands out over the others and can’t wait to enjoy something fresher than the jarred stuff.Can’t wait to make more!”

  • “Loved it…a little spicy. We used red and yellow peppers instead of green. It looks very colorful!”

  • “Fantastic!”

  • “I just made this salsa and it is really really good. I am hoping it is just as good frozen as it is fresh! Thank you so much for sharing!”

  • “Thank you so much for this recipe.My husbands tomatoes have been very productive this year, and I also hate to can.I didn’t use all the ingredients stated, but It turned out exactly like we wanted it to.This is what I’m going to use to freeze just plain tomatoes too.I will add just a little salt and vinegar, and freeze in 8 to 10 ounce packages, just enough for a pot of soup.Once again, thank you.”

  • “Love this! My DH snatched some and took it to work before it was even finished boiling down. I added more garlic and some basil as well. I know it’s missing something, but I can’t figure out what it is and I dont mind anyway. Can’t wait to try it in the middle of the winter.”

  • “I don’t know what this stuff is like after it’s been frozen and then thawed out, but the jar I kept aside and put in the fridge yesterday is AWESOME!!!This will forever be my salsa recipe!I boiled it a little longer too, but other than that, made exactly according to your directions.I’d rate it a ‘delayed warmth’ mild salsa.DEEEEELICIOUS!Sep 13/06:FINALLY ran out of bought salsa and got to open a frozen container of this — YUM!A little thinner than the original jar I had kept in the fridge, but still very tasty.”

  • “This was an easy recipe and tastes great. It freezes well. The only change I made was to add a little more garlic and a little chili powder… just to spice it up a bit.”

  • “Yeah – last of the tomato harvest finally done. We had to boil couple more hours to get the thicker consistency we wanted. We froze in medium size freezer bags. Great flavor.”

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