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Prep Time: 180 Minutes Cook Time: 2 Minutes |
Ready In: 182 Minutes Servings: 4 |
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This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa. Ingredients:
20 lbs tomatoes |
2 cups fresh cilantro |
2 large onions |
10 garlic cloves |
10 medium jalapenos (medium salsa) |
6 habanero peppers, to taste |
2 cups chopped green peppers |
2 tablespoons cumin |
1/4 cup sea salt |
1/4 cup vinegar |
6 large limes, juice of |
Directions:
1. Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
2. Chop cilantro ,onion ,garlic and add to tomatoes.
3. Chop jalepenos with seeds and put in to 10 quart stock pot.
4. Add cumin, salt and vinegar and stir all together.
5. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
6. Boil down to about half to get rid of all the extra tomato water.
7. I use 3 cup reusable plastic containers.
8. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
9. Place lids on and freeze.
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