Diners Freezer Salsa Recipes

CONTEST-WINNING FREEZER SALSA

Steps:

• In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

FREEZER SALSA

Steps:

• Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
• Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
• Pulse tomatoes in food processor to roughly chop.
• Dice or chop bell peppers and onions.
• Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
• Place all ingredients into a large stock pot. Bring to a boil.
• Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
• Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.

FREEZER SALSA

Steps:

• In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

DINER'S FREEZER SALSA

Steps:

• Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
• Chop cilantro ,onion ,garlic and add to tomatoes.
• Chop jalepenos with seeds and put in to 10 quart stock pot.
• Add cumin, salt and vinegar and stir all together.
• Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
• Boil down to about half to get rid of all the extra tomato water.
• I use 3 cup reusable plastic containers.
• Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
• Place lids on and freeze.

ROASTED TOMATILLO OR GREEN TOMATO SALSA

Steps:

• Preheat oven to 425 degrees.
• Place tomatillos or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
• Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
• Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids & 4 pint or 8 half-pint jars if planning to can (wash freezer-safe jars or containers for freezing, or use freezer baggies)
• Blend the salsa further, if desired, with an immersion blender and the ladle into prepared jars leaving 1/2-inch headspace for canning (you'll need a good 1+ inch headspace for freezing to account for expansion).
• To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to a year.
• To Freeze: let salsa cool and then transfer to clean freezer containers. Label and freeze for a year.