Large Batch Cooked Tomato Salsa for the Fridge or Freezer
A large pot of cooked tomato salsa with onion, bell pepper, jalapenos, tomato paste, vinegar, and cilantro, intended for cold storage rather than canning.
Ingredients
Large batch salsa
- 7 cups chopped ripe tomatoes Measure prepared tomatoes; weight varies
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 jalapenos Seeded and finely chopped; use gloves
- 3 cloves garlic Minced
- 5.5 ounces tomato paste
- 3/4 cup white vinegar 5% acidity
- 1/2 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt Plus more after cooking if needed
Instructions
- Combine prepared onion, bell pepper, and jalapenos with chopped tomatoes in a nonreactive 6–8-quart pot. Stir in salt, cumin, vinegar, tomato paste, and garlic.
- Stir thoroughly, bring to a gentle boil, and reduce to an uncovered simmer. Cook 25–35 minutes, stirring along the base, until vegetables are tender and the mixture is spoonable.
- Add cilantro for the last 2 minutes. Taste a cooled sample before adjusting salt.
- Divide promptly into clean shallow containers. Let excess steam escape briefly and refrigerate without leaving the full pot to cool at room temperature.
- Use refrigerated portions within 3–4 days or freeze for up to 3 months for quality. Yield is approximately 10 cups.
Notes
Cold storage only: no shelf-stable canning method is provided. The 7 cups tomatoes are measured after chopping, and the roughly 10-cup yield varies with reduction. Leave expansion space when freezing.