Freezer Salsa

picture taken once 2 containers were already opened.
one was given away, one was already thawed and in our refrigerator.

This recipe comes from my friend and former roommate Katie. She taught me to make freezer salsa when I was still afraid to touch jalapenos. I've gotten better but I still don't like to do it when I'm alone with the baby.

A freezer recipe by definition needs to be frozen. I'm not sure just why or how but the flavors change and they deepen. Also, these recipes are designed to increase the life of your chosen food. Also, there are containers designed specifically for this purpose. I like the ones by Ball because they stack well and have great lids.

This tomato salsa recipe has just the right amount of spice for me. I'd compare it to a Pace salsa, medium. If you like it spicier than that, you'll have to play around with the jalapenos and cayenne a bit.

8 c. diced, seeded tomatoes (this is about 8-9 on the vine size tomatoes)
2 med. green bell peppers, chopped
2 lg. yellow onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 c. tomato paste (1, 6 oz. can)
2/3 c. condensed tomato soup, undiluted
1/2 c. white vinegar
2 T. sugar
2 T. salt
1 T. cayenne pepper
4 1/2 t. garlic powder OR 3-4 cloves garlic, minced

To seed your tomatoes, cut each in 8ths and then take out the juicy, seedy part so just the moist meat part of the tomato is left. Discard.

Now, either cut all the veggies to the size you want with a knife or hand chopper OR be awesome and put it in your food processor ( - in batches, it's a lot. I think I did 4 batches.) and pulse it 6-8 times or until it's to your desired chunkiness.

In a large saucepan (at least 5 qts.) combine all ingredients and give it a good stir. Bring to a boil, slowly, making sure nothing on the bottom it burned. Reduce heat (I boil at 6-7 heat and simmer at a 3) and simmer uncovered for 45 minutes, stirring often. When done cooking, pour into small freezer containers. Cool at room temp for about an hour. Cover and freeze up to 3 months. Defrost in refrigerator.

Notes: There are a few ingredients you can play with in this, but just the amounts. You can add more or less jalapenos, cayenne, or garlic. It's a nice balance as it is but I add a little more cayenne and a little less garlic, about 3 heaping teaspoons of garlic powder.

If you don't freeze this, it won't be as good. We seriously freeze all our containers and then take 1 out after two days and defrost it on the counter because it has to defrost fast enough for our taste buds not to start a mutiny. We made this salsa last Christmas and gave it to a lot of our family. Two of Ted's brother's polished off a whole container (as in one container each brother) in one sitting. It's very tasty.

This recipe will make 10 cups of salsa (approx. 5 containers) and with a food processor takes about 30 minutes of prep time, without it takes closer to an hour. Cooking time is approximately 1 hour - 15 minutes to bring to a boil, 45 minutes to simmer.