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Freezer Salsa Recipe
Freezer Salsa Recipe photo by Taste of Home
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Freezer Salsa Recipe

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5 12 13
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Kids in the home economics class at the school where I teach were making this salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. —Deanna Richter, Elmore, Minnesota
TOTAL TIME: Prep: 25 min. Cook: 45 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 25 min. Cook: 45 min. + cooling
MAKES: 40 servings

Ingredients

  • 8 cups diced seeded peeled tomatoes (about 10 large)
  • 2 medium green peppers, chopped
  • 2 large onions, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 3/4 cup tomato paste
  • 2/3 cup condensed tomato soup, undiluted
  • 1/2 cup white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 4-1/2 teaspoons garlic powder
  • 1 tablespoon cayenne pepper

Nutritional Facts

1/4 cup: 22 calories, trace fat (trace saturated fat), 0mg cholesterol, 375mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein

Directions

  1. In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often.
  2. Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving. Yield: 10 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Freezer Salsa in Taste of Home August/September 2002, p9


Reviews for Freezer Salsa

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
annlindblad
Reviewed Jun. 29, 2016

"Delicious - and a great way to use up tomatoes in August...

You really can tell the difference in flavor vs. store bought salsa"

MY REVIEW
kat034
Reviewed Jul. 31, 2015

"Excellent!!"

MY REVIEW
jthibeau
Reviewed May. 28, 2015

"Best salsa and so good to have all year long. I've shared this recipe with many people and they all rave about it. The recipe says you can keep it frozen for 3 months but you can actually keep it for a lot longer. I make about 40 containers when tomatoes are ripe in the garden."

MY REVIEW
kbflynn
Reviewed Jun. 30, 2014

"I have made it several times and it is wonderful. Would this recipe work if you canned in jars with a hot water bath? I would like to be able to keep longer than the "up to 3 months" in the freezer."

MY REVIEW
ranchwife22
Reviewed Sep. 16, 2013

"Was wondering if anyone has ever made this with a can or 2 of green chilies instead of jalapenos? Live in country & don't know if small store has jalapenos."

MY REVIEW
shakle
Reviewed Sep. 10, 2012

"Very easy recipe to make and delicious! I did not seed the tomatoes and it was still great. I will make it again."

MY REVIEW
jstoltz
Reviewed Aug. 28, 2012

"Have made this many times. Decreased the sugar to 1 teaspoon. This recipe freezes very well. I poured the salsa into quart freezer bags and laid flat in the freezer. Saves on freezer space."

MY REVIEW
gstone
Reviewed Jun. 30, 2012

"This was an easy salsa to make. It was delicious. My step-son and husband gave it a two thumbs up!"

MY REVIEW
mamashelly
Reviewed Nov. 6, 2011

"Don't let the tomato soup throw you. This is a good and easy salsa. I put mine in jars due to lack of freezer space."

MY REVIEW
loribrick
Reviewed Aug. 16, 2011

"i found this in ataste of home magazine and have been making it for years. every get together or event i'm asked to bring it. add more jalpenos for more heat. add fresh grown cilantro if you have it. this is a real winner!!!!!"

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