Freezer Salsa Recipe

Freezer Salsa Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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.

This recipe is:

Contest Winning

[X]

Rate Freezer Salsa Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Freezer Salsa Recipe

Prep: 25 min. Cook: 30 min. + cooling

Yield: 24 Servings

25 30 55

Ingredients

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried basil

Directions

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. Yield: about 6 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1/4 cup) equals 42 calories, 2 g fat (trace saturated fat), 0 cholesterol, 158 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Freezer Salsa in Country Woman September/October 2004

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Freezer Salsa

Freezer Salsa

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Aug. 26, 2012 by maidinheaven2141

I followed this recipe exactly. the only thing that i really liked about it was the thickness. I am sorry but I can not see how this got a contest winning recipe