I had a bumper crop of tomatoes this year, at least 10 times more than any previous year I've tried to grow tomatoes. (Seattle actually had a summer of sunshine!) To keep up with my still-ripening tomatoes, I've been processing a lot of pasta sauce for my freezer, and thought a batch of salsa would be fun to try. To clarify: I'm not actually canning this salsa; these jars are going into my freezer. Here's my recipe, modified from Diner's Freezer Salsa recipe:
Freezer Salsa
Ingredients:
about 20 medium-sized , ripe tomatoes
1 bunch of cilantro, diced
1 sweet onion, diced
1 head of garlic, cloves skinned and diced
2 green bell peppers, diced
3 jalapenos, diced (I only used one whole jalapeno and removed the seeds from the other two; you can vary this depending on how spicy you like your salsa)
5 limes, juiced
2 Tbls. cumin
salt and pepper to taste
1/4 cup vinegar
Directions:
1) Prepare a large bowl filled with ice and water for an ice bath. Core tomatoes and cut a shallow "X" in base with a paring knife. Bring water to boil in a large pot and add tomatoes. Allow to boil 4-5 minutes, or until skin visibly begins to separate from flesh. Remove tomatoes with slotted spoon and place in ice bath until cooled.
2) Skin tomatoes and add process 1/2 until smooth and 1/2 until chunky. Add to another pot with the rest of the ingredients. Bring to boil and simmer for 2-3 hours. Salsa should boil down to about half, which removes most of the excess tomato water content. Remove from heat and cool completely.
3) I used large-mouth canning jars, but you could also use quart-sized freezer bags. Allow room at the top for expansion. Top with lids and freeze!
{Tip: If you still have greenish tomatoes growing, you can expediate the ripening process by picking any orange or yellow tomatoes and placing them on a sunny windowsill. They will ripen within a few days!}
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