Freezer Salsa

Name: Freezer Salsa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 cups.
Cuisine: North America, Southwest
Ingredients: 8 cups diced seeded peeled tomatoes (about 10 large); 2 medium green peppers, chopped; 2 large onions, chopped; 2 jalapeno peppers, seeded and finely chopped; 3/4 cup tomato paste; 2/3 cup condensed tomato soup, undiluted; 1/2 cup white vinegar; 2 tablespoons sugar; 2 tablespoons salt; 4-1/2 teaspoons garlic powder; 1 tablespoon cayenne pepper

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

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

Directions

1. In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.
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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