Randy's Salsa

Submitted by Chef #1009794

"I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 3 pints

ingredients

• 3 cups peeled peeled seeded chopped tomatoes
• 1 cup whole tomato (approx. 2 roma tomatoes)
• 2 cups seeded chopped mild long green chilies
• 1 cup chopped banana pepper
• 3⁄4 cup chopped onion
• 2 jalapeno peppers, seeded, finely chopped
• 6 garlic cloves, finely chopped
• 1⁄2 cup vinegar
• 1⁄2 teaspoon ground cumin
• 2 teaspoons oregano leaves
• 1 1⁄2 teaspoons salt

directions

1. Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
2. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.