Back to Freezer Salsa

Print Options


Card Sizes

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, 0 fat (0 saturated fat), 0 cholesterol, 375mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

Reviews for Freezer Salsa

Sort By :

Average Rating
annlindblad User ID: 7743001 249900
Reviewed 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 User ID: 7321920 230453
Reviewed Jul. 31, 2015


jthibeau User ID: 1594379 227076
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."

kbflynn User ID: 4640906 105500
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."

ranchwife22 User ID: 3344971 53558
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."

shakle User ID: 906607 205042
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."

jstoltz User ID: 3178346 53556
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."

gstone User ID: 1566737 44247
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!"

mamashelly User ID: 6047596 129963
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."

loribrick User ID: 1370107 44073
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!!!!!"

bashfulone User ID: 5555723 112470
Reviewed Oct. 29, 2010

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

Patricia_Kelly User ID: 4579003 85842
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. . . ."

Loading Image