Once your tomatoes have ripened, you might end up wondering how you can eat them all before they spoil. You can make this salsa and then freeze it to enjoy your fresh garden ingredients throughout the year. This salsa recipe makes about 6 pints of salsa, or 12 cups.
Things You'll Need
10 medium tomatoes
2 medium onions
2 medium jalapenos
1 medium green pepper
1 teaspoon garlic powder
1/4 teaspoon salt
Wash and remove the stems of the green pepper, jalapenos and onions. Place them in your food processor. Run the food processor on low until the ingredients are well chopped. For hotter salsa, add more jalapenos.
Wash the tomatoes and remove the stems. Quarter the tomatoes and place them in the food processor.
Juice the lemon and add the lemon juice to the food processor.
Add the salt and the garlic powder to the food processor.
Run the food processor on the low setting until the salsa reaches the desired consistency. For chunky salsa, do not over-process the tomatoes.
Transfer the salsa to freezer-safe containers and freeze. Do not fill the containers to the brim, as the salsa will expand as it freezes.
Remove the seeds from the jalapenos for a mild salsa. Leave them in for a hotter salsa.
Freeze your salsa in pint-sized containers. Larger ones may crack as they freeze.
Wear disposable latex or vinyl gloves when handling jalapenos, and avoid touching your eyes or any mucous membrane.