Freezer salsa

So, next summer when we are all like "I have a million tomatoes, but I don't feel like canning" remember this recipe. I've made freezer salsa twice over the summer and its awesome.

Freezer salsa. Adapted from some recipe I found on the internet.

• 20 lbs tomatoes
• 2 cups fresh cilantro
• 2 large onions
• 10 garlic cloves
• 10-20 hot peppers I used an assortment of peppers from my garden and the CSA. Roasting them changes the flavor and lowers the heat a bit. I roast some and leave some raw.
• 2 cups chopped green peppers
• 2 tablespoons cumin
• 1/4 cup sea salt
• 1/4 cup vinegar - I don't think I used that much.
• 6 large limes, juice of
• A few sprigs of mexican oregano, if you have it. Not a big deal if you don't.
  

Directions

1. Blanch tomatos in a large pot of boiling water for about a minute. This makes it easy to peel them. I have an immersion blender that I use to break them up after that, but you could chop in a food processor or mash them by hand.

2. Chop cilantro ,onion ,garlic and add to tomatoes.

3. Chop hot peppers with seeds and put in to 10 quart stock pot.
4. Add cumin, salt and vinegar and stir all together.
5. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
6. Boil down to about half to get rid of all the extra tomato water.
7. I use whatever jars I have on hand with matching lids.
8. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
9. Place lids on and freeze.