Freezer Salsa

Capture the taste of Summer, no canning required! This Freezer Salsa is an easy way to bottle up garden fresh flavors.

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings pints

Calories 234kcal

½ bunch Cilantro
3 Pounds Fresh tomatoes quartered
2 clove Garlic Peeled
1 whole Sweet onion Peeled, rough chopped
1 whole Red bell pepper Rough chopped
5 Jalapeno peppers seed and veins removed and chopped
1 Habanero pepper stem and top removed
½ to 1 teaspoon New Mexico Red Chile powder Per heat tolerance. Or ancho chile powder
1 teaspoon Kosher Salt
1 teaspoon Smoked paprika
½ teaspoon Mexican oregano dried
3 Tablespoons Extra Virgin Olive oil
1 whole Lime juiced
¼ cup Seasoned rice vinegar

Use a paring knife to remove the core of the tomatoes. Cut into quarters. Place tomatoes and cilantro into a food processor. Blend until barely chunky. Place the tomato mixture in a Dutch oven.
Place whole peeled garlic, chopped onion, red bell pepper, jalapeno peppers, and habanero in the food processor and pulse 15 pulses until cut into small chunk. Add the vegetables to the Dutch oven.
Add seasonings, oil and vinegar and stir well to blend. Bring to a simmer and cook for 15 minutes.
Let salsa cool completely and place in jars that have been run through a dishwasher. Leave 1 inch space from top of jar. Place lid on jars and place in freezer.