This salsa is at it's best up to 4-6 months from being frozen but can be left in the freezer for 1 year though it may lose taste and texture. Thaw overnight in the fridge before you need it. This is a mild to medium salsa. If you prefer, use serrano peppers or add some red pepper flakes or hot sauce to bring up the heat.
6 lbs peeled and chopped tomatoes
2 large onions, diced
2-3 tbsps minced garlic
1 cup diced sweet bell peppers
2 finely chopped jalapeño peppers
2/3 cup tomato paste
1/2 cup white vinegar
2 tbsps sugar
1 tbsp pickling salt
1 tsp ground cumin
1 tsp dry oregano
First the tomatoes need to be peeled... an easy process really. Have a pot of water boiling. Place the tomatoes in the hot water for 1 minute then remove them to a bowl of cold water. The peels will easily come off.
Because I was going to freeze this salsa I removed as much of the watery seeds and pulp as possible leaving only the solid flesh to chop.
Combine all the ingredients in a Dutch oven or other large pot. Bring to a boil then reduce heat and simmer uncovered for 30-45 minutes or until you reach a desired thickness. Thicker is better when freezing.
Cool completely then ladle into containers or even ziplock bags that can lay flat in your freezer. Don't forget to label/date them!
Serve with tortilla chips, huevos rancheros, or in enchiladas.
Here's the link to Huevos Rancheros:
And this takes you to my Beef and Cheese Enchiladas:
https://hotandcoldrunningmom.blogspot.com/2017/01/beef-and-cheese-enchiladas.html
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