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.

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.

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.

DINER'S FREEZER SALSA

Steps:

• Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
• Chop cilantro ,onion ,garlic and add to tomatoes.
• Chop jalepenos with seeds and put in to 10 quart stock pot.
• Add cumin, salt and vinegar and stir all together.
• Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
• Boil down to about half to get rid of all the extra tomato water.
• I use 3 cup reusable plastic containers.
• Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
• Place lids on and freeze.

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.

FREEZER TOMATILLO AND TOMATO SALSA

Steps:

• Wash and remove stems from the tomatoes. Wash and dry the peppers.
• Peel the dry husks from the tomatillos, wash off the sticky residue and dry. Peel the onions and garlic (if using).
• In a dry heavy skillet or cast-iron griddle over medium high heat, roast the chiles, tomatoes, garlic, onion and tomatillos in batches until they are dark brown and fragrant. Turn them with tongs to brown evenly. Do not add oil or salt or any other ingredient to the pan.
• Also don't crowd the pan as the vegetables need space to develop the wonderful charring that's one of the keys to success in this salsa. This should take around 3 minutes per batch. As the vegetables brown, remove them and place in a bowl.
• Once all the vegetables are charred, remove the blackened skins and the eye of the tomatoes. Don't worry about removing all of the browned parts as they do add to the flavour.
• Squeeze the tomatoes one by one with your hands to extract as much moisture and seeds as possible. Chop them coarsely and place inside a 2 quart cooking pot.
• Chop the onions, tomatillos, garlic and cilantro and place in the cooking pot.
• Wipe the skins of the peppers to remove any thick skins. Then, remove stems and slit the peppers lengthwise and shake or brush out the seeds and pull out the veins.
• Chop the sweet bell peppers coarsely and the hot peppers finely, adding them to the cooking pot.
• Mix the vinegar, tomato paste, salt, cumin and oregano (if using) in a bowl. Pour into the tomato and tomatillo mixture and stir.
• Bring to a boil slowly and cook, stirring often, for 10-15 minutes. Remove from the heat and serve at room temperature.
• Store covered salsa in the refrigerator for up to 1 week or freeze.