Appetizers

Freezer Salsa

59

I bought 25# of Roma tomatoes from Bountiful Baskets so I made Freezer Salsa!!

40
20 lbs tomatoes (peeled)
2 large onions
10 medium jalapeno
2 cups chopped green peppers
6 large limes, juice of
2 cups fresh cilantro
10 garlic cloves
2 T cumin
1/4 cup sea salt
1/4 cup vinegar
1. Peel the tomatoes. 2. Chop tomatoes in a food processor until partly liquid, partly chunky. I prefer less chunky salsa. 3. Chop cilantro, onion, garlic, green pepper, jalapeno and add to tomatoes in a 10 quart stock pot. 4. Add cumin, sea salt, lime juice & vinegar to stock pot. 5. Mix thoroughly. 6. Bring to a boil & lower temperature to keep at a low boil for 2-3 hours. 7. Stir occasionally, making sure it doesn't burn. Remove any "chunks" of tomato that you don't want in the salsa. 8. Boil down to about half the original volume to get rid of any extra liquid. You can scoop some out towards the end. 9. Let cool & pour into freezer safe containers, leaving plenty of room at the top for expansion.
Nutritions

Calories
28

Sodium
713mg
29% DV

Fat
0.3g
0% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
1g
7% DV

Mezcal Negroni

2479

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV