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My Grandfather has tomatoes coming out of his ears, most a yellow but some are red, we are wanting to make some salsa, and would like to freeze it instead of canning it as we don't have room in the pantry's to can. (Shame I know)
If you have a recipe and would love to share I would grealy apperciate it.
My Mom doesn't like hot stuff so for her it would be milder then mild, we on the other hand like semi spicy stuff.
Basic salsa is really easy:
chopped seeded tomatoes
finely chopped pepper (various, whatever kind you like)
squeeze or 2 of lime juice
salt to taste
Proportions will depend on the amount you want to make. If I used 2 cups of chopped tomatoes, I'd probably use about 1/3 cup of onion, a tablespoon of peppers, a clove of garlic, and a couple tablespoons chopped cilantro. I never measure, just wing it and taste as I go along. I usually use jalepeno pepper (seeded and deveined) and they are not too spicy, but sometimes will use chipotle pepper (from a can) instead, and it gives it a nice smokey flavor. You can also use canned diced jalepenos, or for less heat, mild green chiles.
I should clarify here that this is for fresh salsa, and I have never made any type of salsa that I would freeze. I suppose it can be done, but I would think everything would have to be cooked- I'm not sure what kind of texture you'd get by freezing raw onions, peppers, etc.
Here's another interesting recipe that you can freeze- I just tried this yesterday, and got the recipe from the newspaper last week. It's for tomato jam- sounds bizarre, but it was really good! It is different, and maybe not everyone would like it, but I thought it was great. I spread it on some toasted french bread, topped with some goat cheese and put it under the broiler- fantastic! Very easy too. You can use fresh or canned tomatoes- I used fresh, because I have a lot of tomatoes coming in from the garden. My only issue was that while the recipe calls for crushing the tomatoes, it doesn't say to strain them, and when using fresh, I would definitely do that next time. It took longer to cook the tomatoes down and reduce them with all that extra liquid. Anyway, the recipe is as follows:
2 cups peeled, crushed tomatoes (I recommend seeding and straining also)
1/4 cup sugar
1 tsp salt
1/2 tsp ground black pepper
1 tsp fresh thyme, chopped finely (I used dried)
2 tbsp. sherry vinegar (I didn't have any- used white wine vinegar)
Combine all ingredients in a saucepan and bring to a simmer. Simmer until liquid reduces and jam can pile up on a spoon. This will keep in the fridge for up to 3 months, and can also be frozen or canned.
The article that accompanied the recipe also had a recipe for a panini sandwich using the tomato jam, arugula, goat cheese and olive tapenade. I imagine it would be good with a regular grilled cheese as well. If you want to look up the original recipe, it was in last week's Oregonian newspaper, and they usually have their recipes posted online.
Hope this helps!