Freezer Salsa
I talk a lot about canning tomatoes this time of year, but I get that canning isn’t for everyone. This recipe is an easy way to “put up” some of the summer’s bounty of fresh tomatoes. I really like the way this salsa holds up to freezing. The secret is to thicken it with Clear Gel or cornstarch before freezing. It keeps the salsa from getting watery after thawing. Feel free to spice it up to the heat level you prefer. I often add more hot sauce after thawing, depending on who is going to be eating it.
Freezer Salsa
12 lbs. tomatoes, peeled, seeded and chopped
1 T. olive oil
4 large onions, chopped
4-5 cloves garlic, minced
4-5 chopped sweet red, yellow or green peppers
1-2 T. cumin, or to taste
1 T. chili powder
salt to taste
chopped hot peppers to taste, or hot pepper flakes or hot sauce
1 1/2 c. chopped fresh cilantro
1/4-1/2 c. Clear-gel* or corn starch
Place oil in heavy saucepan and add onion, cooking until onions are translucent. Add tomatoes and garlic and cook until tomatoes are softened, about 20-30 minutes. Add peppers and seasonings and cook until peppers just start to soften. Adjust seasonings. Combine Clear-Gel with a little water or tomato juice and pour into simmering salsa until mixture thickens. Don’t add all at once because the amount of moisture in your vegetables may vary. Mixture will thicken as it cools. Cool salsa and divide among freezer containers. Label and freeze. This is NOT a recipe that is safe for canning. Makes about 12-16 cups. Great with chips, tacos and quesadillas. I actually like it served over pasta, too.
*Clear Gel is modified cornstarch, available online and in some specialty food markets. It is often found in stores in Amish communities.
