Gary's recipe for a big batch of salsa that can help use up tomatoes and peppers from the garden, and be stored in the freezer!
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Ingredients
10 cups ripe tomatoes, chopped (10-15 large tomatoes)
1 tbsp cooking oil
2 large onions, chopped
8 cloves garlic, minced
8 jalapeno peppers, finely chopped (or other hot peppers)
2 green peppers, choppes
¼ cup fresh cilantro, chopped
3 tsp cumin
1 tsp ground coriander
1 tsp granulated sugar
2 tsp salt
½ tsp cayenne pepper (or 1 tsp hot sauce)
1 tsp black pepper
Directions
1Core, seed and coarsely chop tomatoes (peeling is optional). You should get about 10 cups.
2Heat oil in a large pot over medium heat.
3Saute onions and garlic until softened, about 3-5 minutes.
4Add tomatoes, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper.
5Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 60 minutes.
6Allow salsa to cool completely.
7Serve or fill freezer bags or containers leaving 1/2 inch headspace. Freeze for up to 6 months.
Note
8If the consistency resembles a stew, blend the salsa before serving/storing.
Ingredients
Ingredients
10 cups ripe tomatoes, chopped (10-15 large tomatoes)
1 tbsp cooking oil
2 large onions, chopped
8 cloves garlic, minced
8 jalapeno peppers, finely chopped (or other hot peppers)
2 green peppers, choppes
¼ cup fresh cilantro, chopped
3 tsp cumin
1 tsp ground coriander
1 tsp granulated sugar
2 tsp salt
½ tsp cayenne pepper (or 1 tsp hot sauce)
1 tsp black pepper
Directions
Directions
1Core, seed and coarsely chop tomatoes (peeling is optional). You should get about 10 cups.
2Heat oil in a large pot over medium heat.
3Saute onions and garlic until softened, about 3-5 minutes.
4Add tomatoes, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper.
5Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 60 minutes.
6Allow salsa to cool completely.
7Serve or fill freezer bags or containers leaving 1/2 inch headspace. Freeze for up to 6 months.
Note
8If the consistency resembles a stew, blend the salsa before serving/storing.
AuthorMelissa