freezer salsa

Last month when I started picking 10-20 tomatoes each day, I figured I should probably do something with them.  We can only eat so much cottage cheese and tomatoes, after all.  Here's what I found:

Freezer Salsa
Taste of Home
40 servings

8 C. diced, seeded, & peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded & finely chopped
3/4 C. tomato paste
2/3 C. condensed tomato soup, undiluted
1/2 C. white vinegar
2 Tbsp. sugar
2 Tbsp. salt
4 1/2 tsp. garlic powder
1 Tbsp. cayenne pepper

In a Dutch oven or large saucepan, combine all ingredients and bring to a boil.  Reduce heat; simmer, uncovered, for 45 minutes, stirring often.  Pour into small freezer containers.  Cool to room temperature, about 1 hour.  Cover and freeze for up to 3 months.  Stir before serving.

Note:
I edited this recipe a bit.  Instead of jalapenos, I added a small jar of green chiles for a little less heat.  I used a little less tomato paste and a whole can of tomato soup.  It was good, but as much as I like spicy foods, this was almost too much for me, so if I did it again, I'd probably take out the green chiles.

This says it will create 40 servings, but I ended up putting a lot in a large container to use for parties.  I poured the rest in 1 cup containers, giving me 9 individually-sized servings for myself later.

Because we had the tomatoes and peppers in our garden, plus I already had all the other ingredients on hand (minus the tomato paste, which cost me less than a dollar), I did this on the cheap, and it's a good way to use up all that extra produce.

Want another salsa recipe?  Try Christy's strawberry salsa!