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Freezer Salsa

Total Time

Prep: 25 min. Cook: 45 min. + cooling

Makes

10 cups

Kids in the home economics class at the school where I teach were making this freezer 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
Freezer Salsa Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • Stacie
    Sep 14, 2020

    Very good, but wanted more Mexican flavor and was a bit to basic. Added 1/2 fresh lime juice, 1.5 teaspoons of Cumin and a few dashes of Tabasco. My family hates green peppers so used one yellow and one orange pepper. Everyone raves about it! Oh and really no heat which is fine for us, but you need to add your own if you want to a hotter salsa. Will make again though! ???????

  • annlindblad
    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

  • kat034
    Jul 31, 2015

    Excellent!!

  • jthibeau
    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.

  • kbflynn
    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.

  • ranchwife22
    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.

  • shakle
    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.

  • jstoltz
    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.

  • Charlene7
    Aug 2, 2012

    No comment left

  • gstone
    Jun 30, 2012

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