Best 6 Freezer Salsa Recipes
Making freezer salsa is an easy and convenient way to capture the fresh flavors of summer and enjoy them all year round. With a variety of ingredients and preparation methods to choose from, creating a homemade freezer salsa that suits your personal taste is a fun and rewarding experience. Whether you prefer a mild salsa with a subtle heat or a spicy salsa that packs a punch, there are countless recipes available to cater to your preferences.
Let's cook with our recipes!
FREEZER SALSA
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
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
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
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
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
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.
TOMATO FREEZER SALSA
Take advantage of all those wonderful field tomatoes available in late summer by making this freezer salsa. Enjoy some before you freeze it. Complete Book of Small Batch Preserving
Provided by Olha7397
Categories Vegetable
Time 30m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
- Heat oil on medium heat in a nonstick skillet.
- Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
- Let cool.
- Stir in drained tomatoes.
- Stir in lime juice, salt and pepper.
- Spoon into tightly sealed plastic containers and freeze for up to 4 months.
FREEZER SALSA JAM
This is a great addition to any Mexican dish. I made it from combining a friend's recipe and a recipe from a canning cookbook. You can adjust the heat by reducing the amount of hot peppers and hot sauce.-Ellen Katzke, Delavan, Minnesota
Provided by Taste of Home
Time 40m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, zest and hot pepper sauce; set aside., In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined. , Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
FREEZER SALSA
This recipe came from a Country Woman Magazine, unfortunately I didn't make note of what issue or who sent it in. You can add one jalapeno, seeded if you want the heat. For some reason it won't show that you can use either sweet red pepper or green pepper. My husband really loves this salsa! Prep and Cooking times are just estimates.
Provided by KatMcC
Categories Lactose Free
Time 1h
Yield 6 cups
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery, peppers, and garlic in oil for 5 minutes or until tender.
- Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. Soon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts : Calories 203.3, Fat 9.7, SaturatedFat 1.4, Sodium 1273.8, Carbohydrate 28.6, Fiber 6.1, Sugar 18.2, Protein 5.3
Tips:
- Choose ripe, fresh tomatoes for the best flavor.
- Use a variety of tomatoes, such as Roma, cherry, or heirloom, for a more complex flavor profile.
- Remove the seeds from the tomatoes before chopping them to reduce the amount of liquid in the salsa.
- Use a sharp knife to chop the tomatoes and onions evenly. This will help to prevent the salsa from becoming too chunky or too smooth.
- Add your desired spices and seasonings to taste. Common additions include chili powder, cumin, garlic powder, and salt.
- Let the salsa rest for at least 30 minutes before serving to allow the flavors to meld.
- Store the salsa in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 6 months.
Conclusion:
Freezer salsa is a delicious and versatile condiment that can be enjoyed all year long. It is a great way to use up fresh tomatoes and other summer produce. With a few simple ingredients and a little time, you can easily make a batch of freezer salsa that will be a hit at your next party or gathering. So next time you're looking for a quick and easy snack or appetizer, reach for a jar of freezer salsa. You won't be disappointed!
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