Freezer Salsa

Name: Freezer Salsa
Ingredients: 1 pound fresh poblano chilies or green Anaheim (also called California or New Mexico) chilies; 1/4 pound fresh jalapeno chilies; 5 pounds ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped; 2 onions (1 lb. total), chopped; 1 cup minced fresh cilantro; 1/2 cup lime juice; Salt

7 ingredients

4 steps

Ingredients

1 pound fresh poblano chilies or green Anaheim (also called California or New Mexico) chilies
1/4 pound fresh jalapeno chilies
5 pounds ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped
2 onions (1 lb. total), chopped
1 cup minced fresh cilantro
1/2 cup lime juice
Salt

Directions

1

Lay poblano and jalapeno chilies in a single layer in a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning occasionally, until skins are blackened and blistered, 15 to 20 minutes. Let cool. Wearing gloves, pull off and discard skin, stems, veins, and seeds. Rinse chilies and chop coarsely.
2

In a 6- to 8-quart pan, combine chilies, tomatoes, onions, cilantro, lime juice, and salt to taste. Bring to a boil over high heat, then simmer 10 minutes.
3

Let salsa cool, then serve, chill airtight up to 3 days, or pack in easy-to-use portions in freezer containers and freeze up to 1 year.
4

Nutritional analysis per 1/4 cup.