Salsa Recipe

Freezer Salsa (Betsy at Recipelink.com)

7 Pounds fresh tomatoes
3 Cups Chile pepers seeded and chopped
1/2 Cup jalapeno or Serrano chiles seeded finely chopped
2 cups onion chopped
5 cloves garlic minced
1/2 cup fresh cilantro chopped
1/2 cup vinegar
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Peel seed and coarsely chop tomatoes. Place in large colander and drain for 30 min.

Place the drained tomatoes in large kettle and bring to a boil. Reduce heat. simmer uncovered for 45 min or until thickened.
Add remaining ingredients and bring to a boil. Remove from heat and place kettle in a sink filled with ice water to cool quickly.

When cool, spoon inot freezer proof containers.
Freeze up to 6 months.

****We skipped the cooling and freezing parts and processed in hot water bath...used guidelines in the Blue Ball Book...I think it was 15 or 20 min for pints.***** Double check though :)

Like it because it is mild and so fresh tasting!!!