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How to make Freezer Salsa

From a beginner to beginner

by Liza Drellack

Throw out the Pace, give up Taco Bell. If you want really good salsa I suggest you make it yourself.

And here is an excellent recipe to get you started.

Here is a list of ingredients and supplies you will need:

• 5 lb tomatoes
• 3 c onions
• 1 c green pepper
• 1/4 c jalapeno pepper
• 3 tsp canning salt
• 1/2 c apple cider vinegar
• 1/4 c sugar

Ingredient Preparation

Tomatoes: First remove the stems of the tomatoes and rinse any dirt off. Then place them in extremely hot water to loosen the peelings. This is known as blanching. It only takes about 3 minutes in the water and the peelings are loose enough to take off. Remove tomatoes and begin to peel them. Be careful: this is hot.

Onions: To prepare your onions you will have to remove the peelings. After they are cleaned begin to dice them. A food chopper works excellent but you can also do it the old fashion way with a knife.

Jalapeno Pepper: Like the green bell these also have to be diced. You don't have to remove the seeds, but word of warning the seeds are something that will give your salsa that hot bite. My suggestion is to leave some. If your salsa still lacks that kick, you can add some more jalapenos later.

Canning salt: There is a difference between Canning salt and ordinary table salt. Make sure you use canning; this can be found in your local grocery store.

Sugar: Also a must to get a desired taste.

After you have all your ingredients prepared

• Begin by adding your diced ingredients with your peeled tomatoes in a large pot.
• You have to mush them all together, easy way to do this is to squeeze tomatoes in your hands.
• Add vinegar, then mix in your salt and sugar.
• When combination is mixed thoroughly place pot on burner.
• Bring your salsa to a boil, leave at a constant heat for 25 mins.

Allow to cool.

Then ladle appropriate amount in your freezer bags.

You can sample the product after cooled, but be sure to freeze the rest.

Makes a great snack, just pull out of the freezer and thaw.

Helpful tips and hints

The more jalepeno seeds you leave the hotter your salsa will be.

A food chopper or processor can prove helpful with the chopping of your ingredients.

For thicker salsa, remove excess liquid when boiling.

Best made with a group, invite your friends the more the merrier.

related links

Salsa from The Elegant Chef

Free Recipes from Ichef

Margaritas

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