Best 4 Contest Winning Freezer Salsa Recipes

Craving a delightful homemade salsa that can liven up any party or gathering? Look no further than our comprehensive guide to crafting the ultimate freezer salsa, sure to win over the hearts of taste buds everywhere. With our carefully curated tips and tricks, you'll learn how to create a flavorful and versatile salsa that can be effortlessly stored in the freezer, ready to tantalize your taste buds whenever the craving strikes. From selecting the freshest ingredients to achieving the perfect balance of flavors, our guide will walk you through each step of the process, ensuring your freezer salsa is a culinary masterpiece that will leave your guests clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

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

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

Tips:

Choose ripe and flavorful tomatoes. This will ensure that your salsa has the best possible flavor. Look for tomatoes that are deep red and free of blemishes.
Use a variety of tomatoes. This will give your salsa a more complex flavor. Try using a combination of Roma, cherry, and heirloom tomatoes.
Roast your tomatoes before making salsa. Roasting tomatoes intensifies their flavor and sweetness. You can roast tomatoes in the oven or on the grill.
Add a variety of spices and herbs to your salsa. This will give it a unique and flavorful taste. Some popular spices and herbs to use in salsa include chili powder, cumin, garlic, cilantro, and lime juice.
Don't overcook your salsa. Salsa is best when it is fresh and flavorful. Overcooking it will make it lose its flavor and texture.

Conclusion:

Making freezer salsa is a great way to preserve your summer tomatoes and enjoy them all year long. With a little planning and effort, you can make delicious freezer salsa that will be a hit at your next party or potluck.