Ingredients for Tomato Freezer Salsa
- 4 cups chopped tomatoes (about 2 pounds)
- Olive Oil
- Green Onions
- 1 jalapeno pepper, seeded and minced (adjust to your spice preference)
- 2 cloves garlic, minced
- Fresh Cilantro
- 2 tablespoons lime juice
- 1 teaspoon salt (or to taste)
- Fresh Ground Pepper
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How to Make Tomato Freezer Salsa
- Core and coarsely chop 2 pounds of ripe tomatoes. Place in a sieve set over a bowl and let drain for 15 minutes to remove excess moisture.
- While tomatoes are draining, heat olive oil in a nonstick skillet over medium heat.
- Add the chopped onion, minced jalapeno, and minced garlic to the skillet.
- Cook for 7-10 minutes, or until the vegetables are softened but not browned, stirring frequently.
- Remove from heat and let the vegetable mixture cool completely.
- Gently stir in the drained tomatoes.
- Add lime juice, salt, and pepper; stir to combine thoroughly.
- Taste and adjust seasonings as needed.
- Spoon the salsa into airtight freezer-safe containers, leaving about 1/2 inch of headspace.
- Freeze for up to 4 months. Thaw completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
21g
Fat
4g
Carbs
3g
