This is a recipe someone shared with me several years ago. It was a yummy salsa, but I have not made it for myself, as of yet. I don’t have the name of the person who shared this. It is typed on an index card, but I wanted to pass it on, and try it, since summer tomatoes will be harvested in a couple of months, and I am trying freezer cooking. To make the task a little easier and quicker, I usually use my food processor to chop salsas and relishes.
This recipe makes 5 pints of salsa.
About 10 large tomatoes (peeled, seeded, and chopped)
1/2 cup fresh cilantro, chopped
2 large onions, chopped
2 (or more) jalapeno peppers, chopped (if you want it hotter, add more peppers and keep the seeds in the mix)
1 TBSP minced garlic
2 bell peppers, chopped
2 TBSP cumin
1/2 cup vinegar
1/4 cup lime juice
2 TBSP salt
Optional: If you like just a hint of sweetness to your salsa, add 2 TBSP sugar or honey.
If you like a thicker salsa, you may also add tomato sauce or tomato paste.
Place in 1/2 pint or 1 pint freezer containers or zip top freezer bags. This will keep in the freezer for several months.