Homemade Freezer Salsa

This salsa is at it's best up to 4-6 months from being frozen but can be left in the freezer for 1 year though it may lose taste and texture. Thaw overnight in the fridge before you need it. This is a mild to medium salsa. If you prefer, use serrano peppers or add some red pepper flakes or hot sauce to bring up the heat.

Ingredients:

6 lbs peeled and chopped tomatoes 

2 large onions, diced

2-3 tbsps minced garlic 

1 cup diced sweet bell peppers 

2 finely chopped jalapeño peppers 

2/3 cup tomato paste 

1/2 cup white vinegar 

2 tbsps sugar 

1 tbsp pickling salt

1 tsp ground cumin 

1 tsp dry oregano 

First the tomatoes need to be peeled... an easy process really. Have a pot of water boiling. Place the tomatoes in the hot water for 1 minute then remove them to a bowl of cold water. The peels will easily come off.

Because I was going to freeze this salsa I removed as much of the watery seeds and pulp as possible leaving only the solid flesh to chop.

Combine all the ingredients in a Dutch oven or other large pot. Bring to a boil then reduce heat and simmer uncovered for 30-45 minutes or until you reach a desired thickness. Thicker is better when freezing.

Cool completely then ladle into containers or even ziplock bags that can lay flat in your freezer. Don't forget to label/date them! 

Makes 9 1/3 cups

Serve with tortilla chips, huevos rancheros, or in enchiladas.

Here's the link to Huevos Rancheros:

https://hotandcoldrunningmom.blogspot.com/2018/09/huevos-rancheros.html

And this takes you to my Beef and Cheese Enchiladas:

https://hotandcoldrunningmom.blogspot.com/2017/01/beef-and-cheese-enchiladas.html

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Mild Garden Salsa

No heat in this salsa, just cool and refreshing flavour to enhance any fish, pork or chicken dish.

 Ingredients:

1/2 red onion, diced

1/2 cucumber, diced

1/2 sweet red pepper, diced

1/2 mango, diced

1/2 cup cherry tomatoes, halved

salt and pepper to taste

1 tsp lime juice

8 mint leaves

8 basil leaves

Prepare the veggies and mango in a large bowl. When ready to serve chop the mint and basil and add to the salsa tossing with lime juice, salt and pepper. 

Makes 4 servings.

Pineapple Tomato Salsa

Zingy! That's how I'd describe this one. 

1 cup fresh pineapple, diced (4 spears)
1/2 cup watermelon, diced
1/4 cup cucumber, diced
1 cup tomato, diced (I used 2 plum and 3 orange cherry tomatoes)

1 tsp finely chopped fresh mint
1 tsp finely chopped fresh basil
1/2 tsp minced garlic
1/4 tsp salt
2 tbsps lime juice
1 tsp sugar
1 tbsp olive oil
1/8 - 1/4 tsp hot chili flakes

Prepare the fruits and vegetables.

Combine all the ingredients for the dressing and toss together.

Chill 2 - 3 hours.
Great on fish or chicken.

Try it with tortilla chips too!

Summer Fruit Salsa

Once you've put this together you'll want to dig right in. And you could, but it also pairs well with salmon, chicken or pork. Great on a hot day like today.

3/4 cup English cucumber
2 cups watermelon
1/4 cup onion
3/4 cup mango
1 avocado

2 tbsps blueberries
zest of 1 lemon
6 basil leaves, finely chopped

Dressing: 
1/4 tsp pepper flakes
2 tbsps lemon juice
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper

Cut both the mango and avocado in half to the pit and twist. Use a spoon to scoop out the flesh. The avocado pit will pop right out, but you'll need to cut the mango away from it's pit.

Dice cucumber, watermelon, onion, mango and avocado. Toss in the blueberries, lemon zest and basil leaves. 

Mix up the dressing and toss just before serving.

Fresh Mango Strawberry Salsa

Best on fish, but would also be great with grilled chicken!

1 mango, cubed
3 strawberries, sliced
1 avocado, cubed
1/4 cup red onion, diced
2 tbsps fresh cilantro, chopped (has to be fresh)
2 tbsps lime juice
1/2 tbsp olive oil
1/2 tsp sea salt

Toss all your ingredients together and serve.
Can't get easier than that!

Here's the recipe for Baked Walleye Fish Cakes pictured above
http://hotandcoldrunningmom.blogspot.ca/2015/01/baked-walleye-fish-cakes.html

Cooked Tomato Salsa

Cooked Tomato Salsa

3 lbs. chopped & peeled round tomatoes
1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeño, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1  1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano

In a Dutch oven or large heavy saucepan, combine all ingredients.  If you can chop the hot peppers with your hand in a ziplok bag you won't be stuck with hot pepper oil on your hands for hours afterwards.  (I had a pair of latex gloves specifically for this job, but couldn't find them).  This is a neat trick....after chopping garlic, rub your hands on stainless steel, like the faucet, and then wash with soap and water.  This really works to get rid of the smell on your hands, don't know why, but it does.  To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water.  The skin will peel right off (mostly)

Don't forget to compost.

Bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.

May be stored in covered jars in fridge for up to 1 week. These pictures show 7 recipes worth of salsa so I had to preserve it.

After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim.  Wipe rims and place metal canning lids on jars.  Apply bands to fingertip tight.  Place jars in canner (large, deep pot) of boiling water, covered by one inch.  Cover canner, return to boil.  Process 20 minutes. Remove and let cool 24 hours.  Check seals.  If some have not popped down, keep these in fridge or redo process with new lids.

Yield: about 4 cups

Get out the tortilla chips !













You might also like:

Garden Fresh Tomato Soup in a Slow Cooker

http://hotandcoldrunningmom.blogspot.ca/2014/09/garden-fresh-tomato-soup-in-slow-cooker.html

Stuffed Tomatoes and Peppers

http://hotandcoldrunningmom.blogspot.ca/2014/09/stuffed-tomatoes-and-peppers.html