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Diners Freezer Salsa

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Ingredients

Adjust Servings:
20 lbs tomatoes
2 cups fresh cilantro
2 large onions
10 garlic cloves
10 medium jalapenos (medium salsa)
6 habanero peppers, to taste
2 cups chopped green peppers
2 tablespoons cumin
1/4 cup sea salt
1/4 cup vinegar
6 large limes, juice of

Nutritional information

355.8
Calories
36 g
Calories From Fat
4 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
4741.5 mg
Sodium
78 g
Carbs
21.6 g
Dietary Fiber
47.1 g
Sugars
16.3 g
Protein
10558g
Serving Size

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Diners Freezer Salsa

Features:
    Cuisine:

    I've used this recipe to preserve my tomatoes the last three summers. It works great. I do think the heat is perfect the way it's written because after freezing it loses a little bit of spiciness. I omit the bell pepper because I don't like them. :)

    • 350 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Diner’s Freezer Salsa, This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year It lasts about a year in the freezer Last year we ran out at Christmas Update, I taught my husband how to make and can salsa so we are canning now, probably better We also have added the limes and some habaneros to taste for the hotter salsa , I’ve used this recipe to preserve my tomatoes the last three summers It works great I do think the heat is perfect the way it’s written because after freezing it loses a little bit of spiciness I omit the bell pepper because I don’t like them :), This recipe has a really good flavor, But the recipe is whacked I dont understand the proportions (i e 20 lbs of tomatoes?? Thats roughly 60) Also lists green peppers in the ingredient list, but no mention in the recipe Also no mention of the lime juice Im assuming it goes in last Also has way too much salt And hot enough without the habanero peppers


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    Steps

    1
    Done

    Peel and Chop Tomatoes in a Food Processor (part Until They Are Liquid and Part Bigger Pieces).

    2
    Done

    Chop Cilantro ,Onion ,Garlic and Add to Tomatoes.

    3
    Done

    Chop Jalepenos With Seeds and Put in to 10 Quart Stock Pot.

    4
    Done

    Add Cumin, Salt and Vinegar and Stir All Together.

    5
    Done

    Bring to a Boil and Lower Temperature to Keep at a Low Boil For 2-3 Hours.

    6
    Done

    Boil Down to About Half to Get Rid of All the Extra Tomato Water.

    7
    Done

    use 3 Cup Reusable Plastic Containers.

    8
    Done

    Fill and Leave 1/2 Inch Head Space Let Cool to Avoid Condensation and Ice on Top of Salsa.

    9
    Done

    Place Lids on and Freeze.

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    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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