Freezer Salsa
TOTAL TIME: Prep: 25 min. Cook: 45 min. + cooling
YIELD: 10 cups.
Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. —Deanna Richter, Elmore, Minnesota
Ingredients
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8 cups diced seeded peeled tomatoes (about 10 large)
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2 medium green peppers, chopped
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2 large onions, chopped
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2 jalapeno peppers, seeded and finely chopped
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3/4 cup tomato paste
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2/3 cup condensed tomato soup, undiluted
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1/2 cup white vinegar
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2 tablespoons sugar
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2 tablespoons salt
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4-1/2 teaspoons garlic powder
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1 tablespoon cayenne pepper
Directions
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1.
In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.
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2.
Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts
1/4 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 375mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.
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