Average Recipe
Prep Time
20 minutes
Cook Time
20 minutes
8 cups

This recipe makes approximately 8 cups of fresh salsa! You can easily freeze it to have a little taste of summer in the dead of winter. Simply pour the salsa into any wide-mouthed jar (I have one wide-mouthed jar pictured above), such as a 12-ounce jam jar, glass nut-butter jar (cleaned well), or wide-mouthed pint or quart jars. Leave at least an inch of space for expansion and freeze with the lids OFF. Then add a lid to each jar once frozen. This will prevent the jars from cracking as the liquid expands. To use, simply place a jar in your refrigerator to thaw, then serve.

Read more about this recipe on the blog.

Fire-Roasted Tomato Salsa Recipe

5 pounds roma tomatoes
1 small red onions chopped (or sweet onion)
8 cloves garlic peeled
3 jalapeño peppers ends trimmed (or serrano chilies)
1 bunches cilantro
3 tablespoons raw apple cider vinegar
1½ teaspoons sea salt
1 teaspoons chipotle chili powder
3 teaspoons ground cumin (optional)