FREEZER SALSA
Source: Best 50 Salsas by Christie and Thomas Katano
Makes 4 pints
7 pounds fresh tomatoes
3 cups chile peppers (such as Anaheim or Poblano, seeded, chopped
1/2 cup jalapeno or Serrano chiles, seeded, finely chopped
2 cups onion, chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Peel, seed and coarsely chop tomatoes. Place in a large colander and drain for 30 minutes.
Place the drained tomatoes in a large kettle and bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened.
Add remaining ingredients and bring to a boil. Remove from heat and place kettle in a sink filled with ice water to cool quickly.
When cool, spoon into freezer-proof containers, leaving 1/2-inch head space.
Freeze for up to 6 months
Source: Best 50 Salsas by Christie and Thomas Katano
Makes 4 pints
7 pounds fresh tomatoes
3 cups chile peppers (such as Anaheim or Poblano, seeded, chopped
1/2 cup jalapeno or Serrano chiles, seeded, finely chopped
2 cups onion, chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Peel, seed and coarsely chop tomatoes. Place in a large colander and drain for 30 minutes.
Place the drained tomatoes in a large kettle and bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened.
Add remaining ingredients and bring to a boil. Remove from heat and place kettle in a sink filled with ice water to cool quickly.
When cool, spoon into freezer-proof containers, leaving 1/2-inch head space.
Freeze for up to 6 months
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