FREEZER SALSA

Freezer Salsa image

Number Of Ingredients 12

Ingredients

10-12 large very ripe tomatoes
2 large cooking onions, finely chopped
1 tablespoon vegetable oil
8 minced garlic cloves
2 (5 1/2-ounce) cans tomato paste
8 jalapeño peppers, seeded, minced or 1 (4-1/2 oz) can diced greed chilies, undrained
2 green peppers, chopped
1/2 cup white vinegar or cider vinegar
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper (optional)

Steps:

1. Core, seed, and coarsely chop tomatoes to measure 10 cups.2. Heat oil in large saucepan over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions have softened, 7 to 10 minutes.3. Add tomato paste, tomatoes, jalapeno peppers or chilies, green pepper, vinegar, paprika, sugar, salt and cayenne, if using.4. Bring to a boil, stirring occasionally until thickened, about 30 minutes. Cool to room temperature before packing into straight-sided jars, freezer containers or zip-top freezer bags.Notes: Measure a cup or two of the salsa into re-sealable plastic bags, gently press flat, then freeze for easy and swift defrosting.

Nutrition Facts : Nutritional Facts Serves

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