Get ready for a salsa revolution! Our Homemade Freezer Salsa boasts a restaurant-style taste, perfect consistency, and just the right amount of chunkiness is a must-try.
Because I’m still afraid to attempt actual “canning,” here’s my milder version. It involves putting the salsa in Mason jars to give the appearance of canning, then placing them in the freezer instead.
I call this freezer salsa recipe the “Happy Hour Salsa” for two reasons. First, the salsa has a restaurant-like consistency—thick and smooth, with delightful little chunks. Secondly, this salsa has a subtle heat. You know, the kind that sneaks up on you only when you try to stop eating it?
Table of Contents
Reasons to Love This Salsa
- Freezer salsa is always ready, perfect for spontaneous gatherings or late-night snack cravings.
- It lasts much longer than fresh salsa and reduces food waste.
- Homemade freezer salsa is incredibly versatile and perfect for a variety of dishes. Use it as a zesty dip with tortilla chips or as a flavorful topping for tacos, nachos, burritos, quesadillas, and fajitas. It also makes a great addition to appetizers, bringing a fresh and spicy kick to any snack or meal.
- Freezer salsa is easy to make.
- Homemade salsa is often cheaper than store-bought alternatives.
Recipe Ingredients
- Stewed Tomatoes: They provide the base and body of the salsa and give a rich tomato flavor.
- Diced Tomatoes with Green Chilies: These add texture and a spicy kick that enhances the salsa’s depth.
- Chopped Onion: Onion brings a necessary savory note and balances the flavors.
- Jalapeno: This adds a spicy element and contributes to the salsa’s zesty taste.
- Fresh Cilantro: Cilantro offers a fresh, herbaceous layer, rounding out the salsa’s profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Pepper Varieties: Consider adding green peppers for a mild kick, hot peppers for a more intense heat, and a dash of cayenne pepper. Adjust the amounts of these spicy ingredients according to your personal preference to create a salsa that packs just the right level of spice for your taste.
- Adding Vinegar: To introduce a tangy twist to your homemade freezer salsa, consider incorporating a splash of white vinegar.
How to Make Freezer Salsa
Step #1: Place all the ingredients in a large food processor or blender and process until you reach the desired consistency. If you have a smaller food processor, like I do, you may need to process in batches to avoid a mess of tomato products spilling down the side of your cabinets.
Step #2: If you plan to serve the salsa immediately, refrigerate it for about an hour to chill and allow the flavors to mingle. Otherwise, transfer the mixture into mason jars or other freezer-safe containers.
Expert Tips
Label containers with preparation dates for freshness tracking. Invest in quality freezer-safe jars to prevent freezer burn and flavor loss, preserving salsa’s taste and texture.
Frequently Asked Questions
Yes, you can use fresh tomatoes. Just blanch and peel them first for a smoother consistency.
Absolutely! Feel free to add bell peppers, corn, or other vegetables for added flavor and texture.
Pulse briefly in a food processor or blender, checking frequently to ensure the salsa remains chunky.
Yes, you can finely chop the ingredients by hand for a more rustic texture.
Storage Info
Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you’re storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days. Salsa is typically enjoyed cold or at room temperature.
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Easy Homemade Freezer Salsa Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 14 oz. cans of stewed tomatoes
- 2 canned tomatoes (diced with green chilies) - for Paleo: blanch another two pounds of tomatoes and add two chopped fresh green chilies
- 1/2 cup chopped onion
- 1 whole jalapeno peppers - seeds and membranes removed, minced
- 2 cloves garlic - minced
- 1/4 tsp. salt
- 1/4 teaspoon cumin
- 1/4 teaspoon sugar
- 3/4 cup chopped fresh cilantro
- Juice of one lime
Instructions
- Place all the ingredients in a large food processor or blender and process until you reach the desired consistency. If you have a smaller food processor, like I do, you may need to process in batches to avoid a mess of tomato products spilling down the side of your cabinets.
- If you plan to serve the salsa immediately, refrigerate it for about an hour to chill and allow the flavors to mingle. Otherwise, transfer the mixture into mason jars or other freezer-safe containers.
NOTES
- 1 large can (28 oz.) of whole tomatoes with juice
- Or for Paleo: blanch two pounds of roma tomatoes, cool, and remove skins.
- For Paleo: blanch another two pounds of tomatoes and add two chopped fresh green chilies
Nutrition
5-stars with a “BUT…” This is BEYOND PAR if you use fresh ingredients!! The canned tomatoes, etc., all have pretty high sodium content, which is avoided with fresh and, let’s face it, you just cannot compare, taste-wise, to fresh! Notes: 1. The proportions in this are JUST right!! 2. FREEZING is a fantastic option for maintaining that wonderful fresh-from-the-garden flavor of the tomatoes, the cilantro, etc! 3. When considering peppers, remember a few things: a. including the seeds increases the heat, and b. if you are considering canning, the flavor gets HIGHLY CONCENTRATED at high heat. So, freezing is a fabulous option to counteract that increase in heat that can ALSO get increased as salsa sits in the fridge!! 4. A motivated teaspoon or a tablespoon of lime juice is a substitute for fresh-squeezed lime (fresh is better, but sometimes you gotta work with what you got! lol). 5. Do you, boo! If you feel like chopping all the ingredients coarsely, putting them into a deeper bowl/pot, and using an immersion blender instead of blending? Crush it your way! You can’t screw this one up, it is SO good!!! Really glad you posted this: I tend to wing it with proportions, and my daughter is always asking me, “How much of this?” Now, I can just forward this to her!! Blessings!!
Seriously the best salsa EVER! It’s so fresh and flavorful, and I love having it ready in the freezer for whenever I need it!