*First off, for those wondering, Miss Marple, is doing much better. She was inside on a crazy diet of water-soluble foods for two days. That coupled with intense monitoring and lots of cuddling. She has seemed to pull through. Today she was back outside in the run. We’ll see tomorrow morning if her crop is looking okay…fingers crossed! One thing for sure is if you ever need help troubleshooting chicken crop issues…I’m your lady.
Okay, I know. You are so sick of me posting about how to use up your garden tomatoes. I wasn’t even going to blog about this salsa. I didn’t take any picture of the process.
However after I tasted it I HAD to share the recipe. You can ignore it. But I will have done my duty and passed on to you one of the best homemade salsa’s I have ever eaten. We’ve been eating it so fast, we didn’t even need to freeze it.
This recipe was created for TONS of tomatoes. I used about 9 1/2 pounds and cut all the other ingredients in half. Except I used two whole jalapeno, I love spice. It turned out perfect!
Here’s the recipe:
Fresh and Scrumptious Freezer Salsa
20 lbs tomatoes
2 cups fresh cilantro
2 large onions
10 garlic cloves
10 medium jalapeno (for medium salsa)
2 cups chopped green peppers
2 tablespoons cumin
1/4 cup sea salt
1/4 cup vinegar
6 large limes, juice of
1. Peel the tomatoes (How?).
2. Chop tomatoes in a food processor until partly liquid, partly chunky.
3. Chop cilantro, onion, garlic, green pepper and add to tomatoes.
4. Chop jalapeno with seeds and put in to 10 quart stock pot.
5. Add cumin, salt, lime and vinegar to the jalapeno.
6. Throw the tomato mixture into the pot.
7. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
8. Stir occasionally, making sure it doesn’t burn.
9. Boil down to about half the original volume to get rid of all the extra tomato water (you can even scoop some out towards the end).
10. Let cool and throw in freezer safe jars or containers, leaving plenty of room at the top for expansion.
11. Eat it all up.
12. No regrets.