Best Contest Winning Freezer Salsa Recipes
FREEZER SALSA
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
Provided by Taste of Home
Time 1h10m
Yield 10 cups.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
FREEZER SALSA
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
Provided by Kate in Ontario
Categories Vegetable
Time 1h25m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Peel,core, seed and coarsely chop tomatoes.
- You should have 10 cups.
- Peel and finely chop onions.
- Heat oil in a large pot over medium heat.
- When hot, add onions and garlic.
- Cook, stirring often, until onions are soft.
- Meanwhile, seed and finely chop jalapenos.
- Seed and coarsely chop sweet peppers.
- When onions are soft, stir in tomato paste.
- Add tomatoes, peppers, vinegar, paprika, sugar and salt.
- For extra heat stir in cayenne.
- Bring to boil and lower heat until it gently boils.
- Cook uncovered stirring occasionally until thickened, about 30 minutes.
- Store covered in refrigerator for 1 week or freeze.
- Flavor improves in the refrigerator or freezer.
DINER'S FREEZER SALSA
This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.
Provided by diann godbey
Categories Sauces
Time 5h30m
Yield 6 3-cup servings
Number Of Ingredients 11
Steps:
- Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
- Chop cilantro ,onion ,garlic and add to tomatoes.
- Chop jalepenos with seeds and put in to 10 quart stock pot.
- Add cumin, salt and vinegar and stir all together.
- Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
- Boil down to about half to get rid of all the extra tomato water.
- I use 3 cup reusable plastic containers.
- Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
- Place lids on and freeze.
Nutrition Facts : Calories 355.8, Fat 4, SaturatedFat 0.8, Sodium 4741.5, Carbohydrate 78, Fiber 21.6, Sugar 47.1, Protein 16.3
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