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Freezer Salsa Recipe

Freezer Salsa Recipe

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 YIELD:40 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Freezer Salsa

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Reviewed Jul. 31, 2015


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."

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."

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."

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."

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."

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!"

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."

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!!!!!"

Reviewed Oct. 29, 2010

"This salsa is the best! Everyone enjoys it. I have had people bring me the ingredients to make more!"

Reviewed Aug. 27, 2010

"I made this last summer - my first time making any salsa. LOVE IT!!!!!!!!!! It's absolutley the best ever! My kids can't wait for me to maek it again. This year I'll have to make a double batch - or maybe two. . . ."

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