Tomato Freezer Salsa

By myoung

Ingredients

• 10 - 15 large ripe tomatoes (10 cups chopped)
• 1 tbsp canola oil
• 2 large onions, chopped
• 8 cloves garlic, minced
• 8 jalapeno peppers, finely chopped (or other hot peppers)
• 2 green peppers, chopped
• 1/2 cup fresh cilantro, choppled
• 1/4 cup lime juice or cider vinegar
• 3 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp granulated sugar
• 2 tsp salt
• 1/2 tsp cayenne pepper
• 1 tsp black pepper

Details

Adapted from gettystewart.com

Preparation

Step 1

Core, seed and coarsely chop tomatoes. Peeling is optional. You should get about 10 cups.
2.Heat oil in a large pot over medium heat.
3.Saute onions and garlic until softened, about 3-5 minutes.
4.Add tomatoes, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper.
5.Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 60 minutes.
6.Allow salsa to cool completely.
7.Serve or fill freezer bags or containers leaving 1/2 inch headspace.
8.Freeze up to 6 months.


Notes
If you like your salsa a little thicker or don't have time to let it simmer to reduce some of the liquid, add in a can of tomato paste with the tomatoes.