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Freezer Salsa

 Freezer Salsa
"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."
40 ServingsPrep: 25 min. + freezing Cook: 45 min. + cooling

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

Directions

  • 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.
  • Yield: 10 cups.
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.