Unfortunately, I do not have a garden, so I had to go buy all my tomatoes. Regardless, it was still worth it. The salsa is out of this world. It really wasn't that taxing time wise or resource wise either. You don't need any fancy equipment and I had ten pounds of tomatoes made into salsa and prepared and packaged in about
3 hours, and that includes an hour of simmer time.
Anyways, this recipe is for a very basic and MILD recipe. I'm sure you could add as many jalapenos or other peppers of your choosing to make it as spicy as you would like. I used my food processor and made it a less chunky salsa, but this is also up to personal preference. Feel free to pay around with it!
Ingredients::
10 pounds tomatoes- I used Roma
1 large onion
3 fresh jalapenos
8 cloves of garlic
1/4 c cilantro
3 limes
2 tbsps sugar
1 tsp cumin
salt and pepper to taste
Directions:
Take a paring knife and cut a small "X" on the bottom of the tomatoes- the end opposite where the stem was.
Drop the tomatoes into a pot of boiling hot water and boil for about 1-2 minutes, remove from pot of boiling water and place immediately into bowl of ice water.
As soon as the tomatoes are cool enough to touch, you can peel the skins off really easy.
Chop the tomatoes and place into food processor or blender and process until your personal preference of chunkiness is reached. Put tomatoes in large stock pot.
Chop the onion and jalapeno and place into food processor. Once again process until desired level of chunkiness. Add to the pot with the tomatoes.
Mince 8 (or more or less) cloves of garlic. Toss into tomatoes
Add the juice of three limes, sugar, cumin and salt and pepper to taste, and mince cilantro. I added just a smidgen of seasoning salt as well.
Bring up to a boil and reduce down to a simmer for at least one hour. You want the tomatoes to reduce by about 1/3 - 1/2
Pour salsa into freezer safe container, leaving about 1/2 inch from the top for expansion during freezing.
Let cool before placing in freezer.
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