freezer salsa

I got this recipe from my sister-in-law Ashley.  Her recipe called for four times this much, making a HUGE batch.  I did the math and made it a smaller batch.  It still makes a ton.  PLENTY for our little freezer!  We made this last summer and still have a stash of salsa to enjoy.  Mmm.  PS.  This salsa tastes mild when you first make it and more like mild-medium once it's been frozen and thawed.  Pretty tasty!  Enjoy.




RECIPE: Freezer Salsa

Ingredients:
2.5 gal tomatoes
5 jalapeños, seeds removed from all but one
1.5 Tbs salt
1/2 Tbs pepper
1/4 c. white vinegar

1 1/4 c. chopped onions
1 1/4 c. chopped green bell pepper
2 Tbs (rounded) chopped garlic
6 oz tomato paste
3/4 bunch fresh cilantro, cut up

Directions: 
Add first batch of ingredients to a large pot over high heat.  Once it boils, reduce to a simmer.  Simmer 1-2 hours, stirring often so it won't burn.  Then add the second batch of ingredients, and simmer for 30 minutes.

Allow to cool a bit.  Then pour into freezer-proof storage containers.  Freeze.  When ready to eat, thaw and enjoy! Yum!