"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Freezer Salsa Recipe

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This recipe for Freezer Salsa, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karla
Added: Monday, December 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 pounds tomatoes
2 cups fresh cilantro
2 large onions
10 cloves garlic
10 medium jalapeņos (for medium flavor)
2 cups chopped green peppers
2 Tablespoons cumin
1/4 cup sea salt
1/4 cup vinegar

Directions:
Directions:
Blanch, peel and chop tomatoes. Chop cilantro, onion, garlic, and jalapeņos with seeds; add to tomatoes. Add cumin, salt and vinegar. Stir well. Bring to a boil and lower temperature to keep at a low boil for 2 - 3 hours stirring occasionally. Boil down to about 1/2 to get rid of the extra liquid.
Salsa can be frozen in reusable plastic containers with 1/2 inch head space. Let salsa cool before covering and freezing. Can be frozen for up to 1 year.

 

 

 

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