Freezer Salsa Recipes

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FREEZER SALSA



Freezer Salsa image

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 10 cups.

Number Of Ingredients 11

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

Steps:

  • In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

TOMATO FREEZER SALSA



Tomato Freezer Salsa image

An easy way to always have salsa on hand - no canning required. You control the heat by changing the type and amount of hot peppers. The 8 jalapeno's called for in this recipe keep things sane. Introduce some cayenne peppers to increase the heat, some chipotle peppers for smoky tones and some habaneros, scotch bonnets or ghost peppers for insane heat. What's your preference?

Provided by Getty Stewart

Categories     salsa     Sauces

Time 1h40m

Number Of Ingredients 13

10 - 15 large ripe tomatoes (10 cups chopped)
2 large onions (chopped)
8 cloves garlic (minced)
8 jalapeno peppers (finely chopped (or other hot peppers))
2 green peppers (chopped)
1/2 cup fresh cilantro (chopped)
1/4 cup lime juice or cider vinegar
3 tsp ground cumin
1 tsp ground coriander
2 tsp granulated sugar
2 tsp salt
1/2 tsp cayenne pepper
1 tsp black pepper

Steps:

  • Core, seed and coarsely chop tomatoes. Peeling is optional. You should get about 10 cups.
  • Mix tomatoes, onions, garlic, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper in large pot.
  • Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 45 minutes.
  • Allow salsa to cool completely.
  • Serve or fill freezer bags or containers leaving 1/2 inch headspace.
  • Freeze up to 6 months.

Nutrition Facts : Calories 844 kcal, Carbohydrate 184 g, Protein 36 g, Fat 10 g, Sodium 6914 mg, Fiber 51 g, Sugar 108 g, ServingSize 1 serving

FREEZER SALSA



Freezer Salsa image

This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.

Provided by Kate in Ontario

Categories     Vegetable

Time 1h25m

Yield 10 cups

Number Of Ingredients 12

10 -12 large very ripe tomatoes
2 large cooking onions or 2 medium Spanish onions
1 tablespoon vegetable oil
8 cloves garlic, minced
8 jalapeno peppers or 1 can diced green chilis
2 -3 sweet green peppers (or mix of green and red)
2 (5 1/2 ounce) cans tomato paste
1/4 cup cider vinegar or 1/4 cup lime juice
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper

Steps:

  • Peel,core, seed and coarsely chop tomatoes.
  • You should have 10 cups.
  • Peel and finely chop onions.
  • Heat oil in a large pot over medium heat.
  • When hot, add onions and garlic.
  • Cook, stirring often, until onions are soft.
  • Meanwhile, seed and finely chop jalapenos.
  • Seed and coarsely chop sweet peppers.
  • When onions are soft, stir in tomato paste.
  • Add tomatoes, peppers, vinegar, paprika, sugar and salt.
  • For extra heat stir in cayenne.
  • Bring to boil and lower heat until it gently boils.
  • Cook uncovered stirring occasionally until thickened, about 30 minutes.
  • Store covered in refrigerator for 1 week or freeze.
  • Flavor improves in the refrigerator or freezer.

CONTEST-WINNING FREEZER SALSA



Contest-Winning Freezer Salsa image

Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 6 cups.

Number Of Ingredients 14

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried basil

Steps:

  • In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

DINER'S FREEZER SALSA



Diner's Freezer Salsa image

This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.

Provided by diann godbey

Categories     Sauces

Time 5h30m

Yield 6 3-cup servings

Number Of Ingredients 11

20 lbs tomatoes
2 cups fresh cilantro
2 large onions
10 garlic cloves
10 medium jalapenos (medium salsa)
6 habanero peppers, to taste
2 cups chopped green peppers
2 tablespoons cumin
1/4 cup sea salt
1/4 cup vinegar
6 large limes, juice of

Steps:

  • Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
  • Chop cilantro ,onion ,garlic and add to tomatoes.
  • Chop jalepenos with seeds and put in to 10 quart stock pot.
  • Add cumin, salt and vinegar and stir all together.
  • Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
  • Boil down to about half to get rid of all the extra tomato water.
  • I use 3 cup reusable plastic containers.
  • Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
  • Place lids on and freeze.

Nutrition Facts : Calories 355.8, Fat 4, SaturatedFat 0.8, Sodium 4741.5, Carbohydrate 78, Fiber 21.6, Sugar 47.1, Protein 16.3

SALSA



Salsa image

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Provided by Cecilia Donnelly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 10m

Yield 4

Number Of Ingredients 8

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced

Steps:

  • In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g

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Top Asked Questions

How do you freeze homemade salsa?
Bring to a boil, then reduce the heat to low. Let simmer, uncovered, for 45 minutes, stirring every couple of minutes. Pour into small freezer-safe containers (I used 16 oz containers and filled them about 3/4 full). Let the containers cool to room temperature, then stick in the freezer. Salsa will stay fresh in the freezer for 3-4 months.
How do you make homemade salsa at home?
Add jalapeno peppers and cook, stirring, for 30 seconds. Remove from heat and stir in vinegar. Add red onion mixture to tomato mixture and stir to combine. Stir in cilantro, lime juice, brown sugar, salt, red pepper flakes and lime peel; cool slightly. Spoon salsa into freezer containers and freeze for up to 4 months.
How much salsa can you make from frozen lime juice?
Stir in lime juice, salt and pepper. (Salsa can be frozen for up to 3 months. Thaw in refrigerator, then drain off excess liquid before using.) Makes about 5 cups (1.25 L). Serve fresh inspiration every day!
How do you store leftover salsa?
Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.) Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags.

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