One of my last projects this summer was to make salsa to freeze to use throughout the year. I had such good intentions of canning the salsa – I really just need to get over my fear of canning.
I started off by peeling 20 pounds of Momotaro tomatoes – this particular variety was dry-farmed, so it had a fairly intense flavour, with a slightly sweet edge. I used a few when making fresh salsa, and they were the perfect tomato for that. To peel, I placed the tomatoes in a large pot of boiling water, and then dunked them into a bowl of ice water – the peel slipped right off.
I used garlic, onions, cayenne and jalapenos to flavour the salsa – I finished it with some green bell peppers, fresh cilantro and lime before freezing. The recipe produces a very hearty salsa that tastes great in the winter months.
Yields 12, 1-cup containers
- 20 lbs. tomatoes
- 2 cups fresh cilantro
- 2 large onions
- 10 garlic cloves
- 10 medium jalapeno peppers
- 6 cayenne peppers, or to taste
- 2 cups chopped green bell peppers
- 2 tablespoons cumin
- 1/4 cup sea salt
- 1/4 cup vinegar
- 6 large limes, juiced
- Peel tomatoes by using a hot/cold water bath method.
- Put the tomatoes in a 10-quart stock pot and mash with a potato masher
- Cook the tomatoes until the mixture begins to simmer and add the onion, garlic and peppers to the tomatoes.
- Add cumin, salt and vinegar and stir all together.
- Bring to a boil and lower the temperature to keep at a low boil for 2-3 hours, stirring to prevent the mixture from sticking to the bottom of the pot.
- Add the cilantro and lime juice and turn off the heat. Once the salsa has cooled, transfer to canning jars or ziploc bags. (Or if you’re super awesome, don’t let it cool and can the salsa instead).