AuthorMelissaGary'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!
Core, seed and coarsely chop tomatoes (peeling is optional). You should get about 10 cups.
Heat oil in a large pot over medium heat.
Saute onions and garlic until softened, about 3-5 minutes.
Add tomatoes, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper.
Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 60 minutes.
Allow salsa to cool completely.
Serve or fill freezer bags or containers leaving 1/2 inch headspace. Freeze for up to 6 months.
If the consistency resembles a stew, blend the salsa before serving/storing.
Ingredients
Directions
Core, seed and coarsely chop tomatoes (peeling is optional). You should get about 10 cups.
Heat oil in a large pot over medium heat.
Saute onions and garlic until softened, about 3-5 minutes.
Add tomatoes, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper.
Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 60 minutes.
Allow salsa to cool completely.
Serve or fill freezer bags or containers leaving 1/2 inch headspace. Freeze for up to 6 months.
If the consistency resembles a stew, blend the salsa before serving/storing.