Easy Homemade Freezer Salsa Recipe
User Reviews
4.4
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Prep Time
15 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
8 Cups or 16 servings
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Calories
39 kcal
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Course
Condiments
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Cuisine
Mexican
Easy Homemade Freezer Salsa Recipe
Description
The salsa combines canned stewed tomatoes and diced tomatoes with green chilies, creating a tomato base with a mild heat and preferred texture. Fresh onion, minced jalapeño (with membranes and seeds removed), garlic, and fresh cilantro contribute layers of savory, spicy, and herbal notes.
Salt, cumin, and a touch of sugar balance acidity and round out the flavor profile, while lime juice adds brightness. Processing the ingredients in a blender or food processor to desired consistency delivers a versatile salsa suited for dipping or serving with Mexican dishes.
The recipe offers substitutions for tomatoes to suit dietary preferences, including blanching fresh tomatoes for a paleo-friendly version. It emphasizes chilling the salsa if serving immediately or freezing in mason jars to preserve it for up to three months. Refrigerated salsa lasts about 5–7 days and is best served cold or at room temperature.
These storage options make this salsa practical for preparing in advance or utilizing seasonal tomato harvests. Processing in batches helps manage quantities and maintain manageable kitchen cleanup.
Ingredients
- 2 14 oz. stewed tomatoes canned
- 2 diced tomatoes with green chilies for Paleo: blanch another two pounds of tomatoes and add two chopped fresh green chilies, canned
- 1/2 cup onion chopped
- 1 jalapeno pepper seeds and membranes removed, minced, whole
- 2 cloves garlic minced
- 1/4 tsp. salt
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar
- 3/4 cup cilantro chopped, fresh
- lime juice juice of one lime
Instructions
- Place all the ingredients in a large food processor or blender and process until you reach the desired consistency. If you have a smaller food processor, like I do, you may need to process in batches to avoid a mess of tomato products spilling down the side of your cabinets.
- If you plan to serve the salsa immediately, refrigerate it for about an hour to chill and allow the flavors to mingle. Otherwise, transfer the mixture into mason jars or other freezer-safe containers.
Notes
- Use airtight containers for freezing, leaving room for expansion; salsa keeps up to 3 months frozen.
- Refrigerated salsa remains fresh for 5–7 days and is served cold or at room temperature.
- Substitute canned tomatoes with blanched fresh tomatoes to meet Paleo dietary needs.
- Process the salsa in batches if your food processor is small to avoid spills and ensure thorough blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Cups or 16 servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 39kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 333mg | 14% |
| Potassium | 341mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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