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Freezer Salsa Recipe
Freezer Salsa Recipe photo by Taste of Home

Freezer Salsa Recipe

Publisher Photo
"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," says field editor Deanna Richter of Elmore, Minnesota. "It's a great way to use up garden produce."
TOTAL TIME: Prep: 25 min. + freezing Cook: 45 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 25 min. + freezing 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 serving (1/4 cup) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 386 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g 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

Nutritional Facts

1 serving (1/4 cup) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 386 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Freezer Salsa

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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!

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