Recipe For Salsa To Freeze

Stir in the remaining ingredients.

Salsa verde giallo zafferano. You control the heat by changing the type and amount of hot peppers. Let simmer uncovered for 45 minutes stirring every couple of minutes. Cans of stewed tomatoes.

For best quality eat your freezer friendly keto salsa within two months. 2 cans diced tomatoes with green chilies for paleo. Use 1 can per 10 cups 80 fl oz of salsa.

Add cumin salt and vinegar and stir all together. Reduce heat and simmer uncovered for 35 45 minutes depending on how thick you like your salsa. After thawing drain off any excess liquid and mix thoroughly before serving.

Label containers and place in freezer. I like mine thicker so i simmer for almost the full time remove from heat and allow salsa to cool. Heres a great recipe for freezer safe salsa.

The 8 jalapenos called for in this recipe keep things sane. Chop jalepenos with seeds and put in to 10 quart stock pot. Simmer uncovered for 45 minutes stirring often.

It is easy to make and freeze. This restaurant style freezer salsa recipe is so tasty thick smooth with just the right amount of chunkiness. Mix with 2 onions and 2 green peppers diced.

For an even thicker salsa put in an additional 6 ounces 170 g of tomato paste into the salsa. In a dutch oven or large saucepan combine all ingredients. In a large saucepan saute the onion celery peppers and garlic in oil for 5 minutes or until tender.

Slice 10 15 tomatoes into small cubes and remove the cores and seeds. Pour into small freezer containers. Bring to a boil.

Blanch another two pounds of tomatoes and add two chopped fresh green chilies. Salsa will stay fresh in the freezer for 3 4 months. 4 put the salsa in freezer safe containers.

Peel and chop tomatoes in a food processor part until they are liquid and part bigger pieces. To prep your homemade salsa for freezing simmer on the stove for 10 45 minutes to reduce it down. Ladle into freezer containers or freezer bags.

Then let it cool and freeze in airtight containers or plastic freezer bags. Bring to a boil. Let the containers cool to room temperature then stick in the freezer.