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oakley · August 31, 2019

I freeze a couple dozen pints, some1/2 pints, and some flat-packed in
zip-locks every year. I suppose it depends how you like it. We prefer
a thinner salsa, not a thick tomato style like in the shelf stable grocery jars.

I do add fresh cilantro with the stems, fresh lime, and sometimes a grocery kumato or two.
Some fresh green onion available year round pretty cheap helps.

I do roast in the oven, low and slow, or in the smoker. That does remove some liquid
in evaporation. Then freeze.

August 31, 2019	#150
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	I freeze a couple dozen pints, some1/2 pints, and some flat-packed in zip-locks every year. I suppose it depends how you like it. We prefer a thinner salsa, not a thick tomato style like in the shelf stable grocery jars. I do add fresh cilantro with the stems, fresh lime, and sometimes a grocery kumato or two. Some fresh green onion available year round pretty cheap helps. I do roast in the oven, low and slow, or in the smoker. That does remove some liquid in evaporation. Then freeze.