Freezer salsa
easy
Not into canning? This recipe is for you.
- 8 large tomatoes
- 8 apples, peeled
- 6 garlic cloves
- 1 jalapeno pepper (or more!)
- 1 large onion
- 2 green peppers
- 1 red pepper
- 150 mL (2/3 cup) granulated sugar
- 5 – 10 mL (1-2 tsp) cayenne pepper
- 10 mL (2 tsp) dry mustard
- 625 mL (2 ½ cups) white vinegar
- 10 mL (2 tsp) paprika
- 50 mL (¼ cup) coarse salt
- 4 cans (156 mL /5.5 oz) tomato paste
Chop tomatoes. Grate apples. Mince garlic and jalapeno peppers. Chop onions, green and red peppers. Add to a large saucepan. Mix in sugar, cayenne, dry mustard, vinegar, paprika, salt and tomato paste. Place over high heat and bring to a boil, reduce heat and simmer until desired thickness (about 1 hour).
Cool. Ladle into sanitized 250 to 500 mL (1-2 cup) rigid freezer containers leaving 1 cm (1/2) headspace. Label, date and freeze.