Frozen Homemade 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.

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.

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.

FROZEN HOMEMADE SALSA

Steps:

• 1. Bring a large saucepan of water to a boil. Put tomatoes into water for approx. 1 minute to loosen skins. I don't put cherry tomatoes in water since they are small. Drain tomatoes, peel and crush. Chop cherry tomatoes in half.
• 2. Mix all crushed and chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into a large pot. Whip to desired thickness. Bring to a boil. Add red, white, and yellow onions, jalapeno pepper and cilantro. Continue boiling, uncovered,slowly until vegetables are soft and mixture has reached desired consistency, about an hour. Remove from heat.
• 3. Let cool and place 1 to 2 cups of salsa in quart size freezer bags. Lay bags flat and release any air in them and freeze flat.

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.

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.