Best 8 Tomato Freezer Salsa Recipes

FREEZER SALSA

Steps:

• Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
• Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
• Pulse tomatoes in food processor to roughly chop.
• Dice or chop bell peppers and onions.
• Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
• Place all ingredients into a large stock pot. Bring to a boil.
• 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. Label containers and place in freezer.

TOMATO FREEZER SALSA

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.

FREEZER SALSA

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.

CONTEST-WINNING FREEZER SALSA

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.

SPICY GREEN TOMATO SALSA

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

TOMATO FREEZER SALSA

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

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.