Contest-Winning Freezer Salsa Recipe

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Contest-Winning Freezer Salsa Recipe
Contest-Winning Freezer Salsa Recipe photo by Taste of Home
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Contest-Winning Freezer Salsa Recipe

Read Reviews
3 1 3
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min. + cooling

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

Nutritional Facts

1/4 cup: 42 calories, 2g fat (0 saturated fat), 0 cholesterol, 158mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 1g protein.

  • 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
  1. In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
  2. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely.
  3. 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.
Originally published as Freezer Salsa in Country Woman September/October 2004

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MY REVIEW
maidinheaven2141 User ID: 6833873 59392
Reviewed Aug. 26, 2012

"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"

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