Best Freezer Salsa Recipes

FREEZER SALSA

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.

CONTEST-WINNING FREEZER SALSA

Steps:

• 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.

DINER'S FREEZER SALSA

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.

FREEZER SALSA

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.

TOMATO FREEZER SALSA

Steps:

• Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
• Heat oil on medium heat in a nonstick skillet.
• Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
• Let cool.
• Stir in drained tomatoes.
• Stir in lime juice, salt and pepper.
• Spoon into tightly sealed plastic containers and freeze for up to 4 months.

FREEZER SALSA JAM

Steps:

• In a large bowl, combine the tomatoes, onion, tomato sauce, cilantro, peppers, lime juice, zest and hot pepper sauce; set aside., In a large saucepan, combine sugar and pectin; stir in water. Bring to a boil; boil and stir for 1 minute. Remove from the heat. Stir in tomato mixture; continue to stir until well combined. , Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

FREEZER-FRIENDLY SALSA-GRILLED CHEESE ROLL-UPS

Steps:

• In small bowl, mix cream cheese and salsa; set aside.
• Using serrated bread knife, remove crusts from bread. Flatten bread squares with rolling pin. Spread 1/2 tablespoon cream cheese mixture on each square of bread, followed by 1 slice cheese. Roll up bread, pressing as you go, to form a secure roll.
• In 10-inch skillet, melt butter over medium heat. Place rolls in skillet, starting seam side down, and cook until each side is golden brown, 5 to 8 minutes. Transfer to paper towel-covered plate to cool.
• To freeze, place cooled rolls on cookie sheet; place in freezer until solid. Place frozen rolls in quart-size resealable plastic freezer bag in freezer. To serve, remove desired number of rolls from bag, and reheat in microwave, oven or skillet until heated through.

INSTANT POT BLACK BEAN CORN SALSA CHICKEN RECIPE (FREEZER MEAL)

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Pour black beans, corn, salsa, and taco seasoning on top of chicken.
• Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
• When the timer is done, do a QUICK RELEASE of the pressure.
• Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
• Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
• Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

FREEZER SALSA

Steps:

• In a large saucepan, sauté 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.
• *NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

FREEZER SALSA

Steps:

• In a large saucepan, saute the onion, celery, peppers, and garlic in oil for 5 minutes or until tender.
• Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. Soon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

FREEZER SALSA

Steps:

• 1. Core, seed, and coarsely chop tomatoes to measure 10 cups.2. Heat oil in large saucepan over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions have softened, 7 to 10 minutes.3. Add tomato paste, tomatoes, jalapeno peppers or chilies, green pepper, vinegar, paprika, sugar, salt and cayenne, if using.4. Bring to a boil, stirring occasionally until thickened, about 30 minutes. Cool to room temperature before packing into straight-sided jars, freezer containers or zip-top freezer bags.Notes: Measure a cup or two of the salsa into re-sealable plastic bags, gently press flat, then freeze for easy and swift defrosting.