Mexican Restaurant Freezer Salsa Recipe
Use fresh tomatoes to make this easy recipe for Mexican restaurant salsa in a blender!
Ingredients
- 8-10 large ripe tomatoes (can use 15-20 roma tomatoes instead)
- 3 oz tomato paste
- ½ cup fresh lime juice (use 6-8 fresh limes)
- 2 tablespoon salt (Recommended you start at 1 tablespoon and work your way up to your taste.)
- ½ tablespoon garlic powder
- ½ tablespoon pepper
- 1 green bell pepper
- 1 large red onion
- ½ large yellow onion
- 2-3 jalapeño peppers stems and seeds removed
- ½ bunch fresh cilantro stems removed
Instructions
- Core tops of tomatoes and cut an "x" in the bottom of the skin. Place in boiling water for 2-3 minutes - immediately remove and place in an ice bath. Allow tomatoes to cool and (easily) take off skins.
- Puree tomatoes in a blender to the desired consistency. Pour into a large stock pot. Add tomato paste, lime juice, and spices.
- Roughly chop the remaining vegetables, reserving ½ of the red onion and ½ bunch cilantro for the end. Adjust jalapeño amount as needed for spice level. Place ingredients in the blender and puree. Add to tomato mixture to stock pot.
- Put the large pot over medium heat and bring to a boil. Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about ⅓. Stir occasionally.
- Cool to room temperature. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly 8 cups of salsa for me). Freeze for up to 6 months or store in the fridge for up to a week.
Nutrition Facts
Calories: 50kcalCarbohydrates: 12gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1836mgPotassium: 494mgFiber: 3gSugar: 6gVitamin A: 1298IUVitamin C: 41mgCalcium: 28mgIron: 1mg
