Pulling Down The Frozen Heirloom Tomatoes For Quick Hot Salsa

Look at all those beautiful colors of Heirloom Tomatoes. You just know this Salsa is going to be YUMMY!!

I just pulled this gallon bag down from the freezer. I put tons of them up in the freezer as the harvest comes in. I can only go through so many tomatoes fresh at a time.

It's easy to freeze them and come back to them when I'm ready for them.

All you need to do to freeze them is wash and cut off the stem end. You can put them up whole, but I like to cut mine in half or quarters if really large. Just put them in a Ziploc freezer bag and lay them flat on the freezer shelf. It's that simple.

To make the salsa is really easy too. It is extra yummy right now because all the hot peppers are coming in for harvesting. 

Take a large heavy bottom stock pot and dump in your bag of frozen tomatoes. Cover and turn the burner on medium heat.

While it gets started, clean and cut the ends off the peppers. I used about 10 chilies and 10 jalapenos. Toss them in the pot with the tomatoes. You don't need to chop them or take out the seeds.

Next quick slice one whole onion. Toss it in the pot too.

Then add 5 or 6 nice large garlic cloves. You can leave them whole. Just clean off the skin and cut the end off.

Now add 1/2 cup of white vinegar to the pot.

Then a some sea salt. Usually about 1 tablespoon is good.

Next add some fresh ground cumin. About a teaspoon at least.

Lastly, squeeze one whole fresh lemon to the pot.

Let it cook with the lid on for about 20 minutes. Just long enough for everything to get bubbly.

For the next 1/2 hour or so cook with the lid off. This will help reduce some of the liquid. Cook just long enough for everything to cook down into the tomatoes and soften a bit. Stir it once in awhile so that everything gets well combined.  

When it's done enough I take it off the stove and set the pot on my cutting board next to my blender. Scoop out the mixture and add it to the blender a little at a time. Quick pulse it a few times. It's really good when it is left just a little chunky.

WARNING: Don't add to much to the blender at one time. The heat will make your salsa explode out the top of the blender. Believe me....did it once and once only. It's a huge mess LOL

All that is left is to add it to some quart size mason jars. Put the caps and bands on and stick them in the fridge. This usually makes 2 1/2 quarts worth of Salsa.

It lasts several weeks in the refrigerator. We usually eat it all before it has ever had a chance to spoil. I usually have to keep my son supplied as well, so I make a whole lot of salsa around here.

Happy Gardening!

Pammy