Tomato Freezer Salsa Recipe #98009
Take advantage of all those wonderful field tomatoes available in late summer by making this freezer salsa. Enjoy some before you freeze it. Complete Book of Small Batch Preserving
by Olga Drozd
30 min | 20 min prep
5 cups
- 5 large field tomatoes, peeled
- 2 tablespoons olive oil
- 6 green onions, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 4 cloves garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
- Heat oil on medium heat in a nonstick skillet.
- Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
- Let cool.
- Stir in drained tomatoes.
- Stir in lime juice, salt and pepper.
- Spoon into tightly sealed plastic containers and freeze for up to 4 months.
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