Time 1h10m Yield 10 cups. Number Of Ingredients 11 Steps:
In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.
Time 1h40m Number Of Ingredients 13 Steps:
Core, seed and coarsely chop tomatoes. Peeling is optional. You should get about 10 cups. Mix tomatoes, onions, garlic, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper in large pot. Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 45 minutes. Allow salsa to cool completely. Serve or fill freezer bags or containers leaving 1/2 inch headspace. Freeze up to 6 months.
Time 1h25m Yield 10 cups Number Of Ingredients 12 Steps:
Peel,core, seed and coarsely chop tomatoes. You should have 10 cups. Peel and finely chop onions. Heat oil in a large pot over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions are soft. Meanwhile, seed and finely chop jalapenos. Seed and coarsely chop sweet peppers. When onions are soft, stir in tomato paste. Add tomatoes, peppers, vinegar, paprika, sugar and salt. For extra heat stir in cayenne. Bring to boil and lower heat until it gently boils. Cook uncovered stirring occasionally until thickened, about 30 minutes. Store covered in refrigerator for 1 week or freeze. Flavor improves in the refrigerator or freezer.
Time 55m Yield about 6 cups. Number Of Ingredients 14 Steps:
In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Time 5h30m Yield 6 3-cup servings Number Of Ingredients 11 Steps:
Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces). Chop cilantro ,onion ,garlic and add to tomatoes. Chop jalepenos with seeds and put in to 10 quart stock pot. Add cumin, salt and vinegar and stir all together. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours. Boil down to about half to get rid of all the extra tomato water. I use 3 cup reusable plastic containers. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa. Place lids on and freeze.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
