Recipe

Freezer Salsa Recipe

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Ingredients

1 lb fresh poblano chilies or green Anaheim (also called California or New Mexico) chilies
1/4 lb fresh jalapeño chilies
1 c minced fresh cilantro
5 lbs ripe tomatoes, rinsed (or peeled, if desired), cored, & sliced
Salt
2 onions (1 lb. total), sliced
1/2 c lime juice

Directions

Step #1 Lay poblano & jalapeño chilies in a single layer in a 10- by 15-inch pan.
Step #2 Broil 3 to 4 inches from heat, turning every once in awhile, until skins are blackened & blistered, 15 to 20 mins.
Step #3 Let cool.
Step #4 Wearing gloves, veins, stems, pull off & discard skin, & seeds.
Step #5 Rinse chilies & chop coarsely.
Step #6 In a 6- to 8-quart pan, cilantro, mix chilies, onions, lime juice, tomatoes, & salt to taste.
Step #7 Bring to a boil over high heat, then simmer 10 mins.
Step #8 Let salsa cool, chill airtight up to 3 days, then serve, or pack in easy-to-use portions in freezer containers & freeze up to 1 year.
Step #9 Nutritional analysis per 1/4 c.
Enjoy the Freezer Salsa recipe

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