Freezer Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups diced peeled tomatoes (about 10 large)
2/3 cup condensed tomato soup, undiluted
2 medium green peppers, chopped
½ cup white vinegar
2 large onions, chopped
2 tablespoons sugar (or Splenda)
2 jalapeño peppers, seeded and finely chopped
2 tablespoons salt
¾ cup tomato paste
4 ½ teaspoons garlic powder
1 tablespoon cayenne pepper
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Directions: |
Directions:In a large pot, 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. Cover and freeze up to 3 months. Stir before serving. Yield: 10 cups. |
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Personal
Notes: |
Personal
Notes: Adapted from 2003 Taste of Home for use with Hanover Tomatoes grown at Barden Acres Lane. Of course, tomatoes grown anywhere can be used. I always at least double the recipe as I usually have more than enough tomatoes. The garlic powder and cayenne can be adjusted to personal taste whether you like hotter or not so spicy. The sugar/Splenda can also be adjusted to personal taste. I usually use a little more cayenne pepper as we like the extra spiciness. Also when seeding and chopping the jalapeño peppers make sure to wear gloves and avoid touching your face as the juices from these can burn!
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