Capture the taste of Summer, no canning required! This Freezer Salsa is an easy way to bottle up garden fresh flavors. This salsa is zesty, vibrant, and just right spicy. Tortilla chips never had it so good. Make a few jars now and enjoy the warmth of Summer salsa all Winter long.
I can’t think of a better way to preserve some of Summer’s fresh harvest than a stash of Freezer Salsa. Especially when you’ve got an over supply of fresh garden tomatoes.
Having containers of this fresh frozen salsa is such a convenience when the salsa craving hits. And if you’re a chips and salsa fan like us, you’ll appreciate the fresh flavor this recipe delivers.
Freezer salsa using fresh garden vegetables is much easier than canning, and with a quick cook time, will last longer than uncooked fresh salsa stored in the refrigerator.
What We Love About This Freezer Salsa
- My recipe uses only fresh ingredients, no canned soups and unlike jars of store purchased, it’s preservative free.
- There’s no canning involved. Simply simmer the salsa stove top and once cooled, transfer to freezer containers.
- Use your food processor: I’ll show you how to use your food processor to make quick work of chopping vegetables.
- I like my secret ingredient of Smoked Paprika. It adds a depth of smoky flavor that sends this recipe over the top.
- Spicy: As written, this recipe is naturally spicy. But the beauty of any salsa is the ability to customize ingredients to suit your heat tolerance.
- This freezer salsa retains it’s fresh flavors.
I believe you’ll find my combination of ingredients well balance and very appealing. And how wonderful to open a jar that you’d think had just been freshly made minutes ago. Especially when that snow if flying – it’s a treat.
Ingredients You’ll Need
- Fresh Tomatoes: This salsa recipe was designed to take advantage of fresh sweet Summer tomatoes.
- Peppers: Fresh Red Bell Pepper, Habanero Pepper and Jalapeno Peppers
- Seasonings: New Mexico Red Chile Powder, Mexican Oregano, Smoked Paprika
Ingredient Substitutions
- Tomatoes: If you want to use canned tomatoes, please choose Pomi Brand. Pomi whole tomatoes are packed in a rich thick red sauce. Any other brand may cause this salsa to be too thin and watery, even if drained.
- Peppers: I always reach for a red bell pepper for it’s sweet flavor quality. You can choose a yellow or orange bell peppers as a substitute.
- Chile Powder: Please choose a single blend chile powder, rather than a chili (with an “i) powder. Chili powder is a combination of flavors designed to flavor Tex-Mex Style Chili Soups. If you can’t find New Mexico Red chile powder, substitute Ancho Chile Powder.
Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step By Step Instructions
- Step 1: Chop The Vegetables: Place whole peeled garlic, chopped onion, red bell pepper, jalapeno peppers, and habanero in the food processor. and pulse 15 pulses until cut into small chunk.
- Step 2: Use the pulse feature and count out 15 pulses. This will cup the vegetables into small pieces, you don’t want to pulverize them. Place the vegetables into a large sauce pan. My 3-quart Le Creuset works great.
- Step 3: Place quartered tomatoes and cilantro in the food processor.
- Step 4: Blend the tomatoes and cilantro until almost smooth. I like to leave it a little chunky.
- Step 5: Place the tomato mixture and chopped vegetables in a Dutch Oven. Simmer for 15 minutes.
- Step 6: Let the salsa cool completely to room temperature. Spoon into canning jars and place in the freezer.
Tips For Success
- Cilantro: Unlike fresh parsley, whose stems are bitter with flavor, there’s no need to separate cilantro leaves from stems. The stems have the same cilantro-y flavor as the leaves. I do however, snap off some of the larger tougher stems.
- Canning Jars: Leave 1″ head space in each jar. The salsa will expand once it freezes. Not leaving enough space in the jar may cause the jar to break.
- Don’t skip the cooking process. Trying to freeze an uncooked pico de gallo style salsa creates compromised texture.
How To Serve Freezer Salsa
- Having a stash of freezer salsa offers you the convenience of having chips and dip whenever you want. I like to serve it with a combo of blue corn and white or yellow corn chips.
- Serve it over pan-fried seasoned chicken cutlets. To make it a meal serve a side of Instant Pot Pinto Beans with Chorizo.
- Salsa is also a great topping for a grilled steak. Once grilled spoon a little of the salsa over the steak and top with a dollop of Molcajete Guacamole.
- Offer salsa as a topping for Mexican casseroles, like this Mexican Casserole with Ground Beef and Corn Tortillas.
- And always provide a bowl of salsa for any Taco thrown your way.
- And don’t forget about Burgers. Add some as a topping to this Taco Burger or my recipe for a Tortilla Burger.
- Breakfast: Spoon some Freezer Salsa over Mexican Scrambled Eggs, or a Chorizo Omelette.
As you can see, the possibilities are endless.
How To Freeze Garden Salsa
I like to use canning jars because they fit well on shelves of the freezer door. And because I have a good supply of them from my canning days. Here are some other tips:
- If using canning jars, use half pint wide mouth jars. It’s nice to have smaller amounts to pull out of the freezer.
- Sterilize the jars before use. I just run them through the dishwasher.
- You can also use freezer safe zip lock style bags. Quart size work well. Just stand them up, spoon in the salsa, then squeeze the sides to push out the air. Once you are confident they’re sealed well, lay them flat to maximize freezer space.
- Freezer safe meal prep plastic storage containers are also a good option here.
- Freezer salsa will last in the freezer for up to 3 months. Thaw overnight in the refrigerator then grab your favorite chips and dig in.
Questions You May Have
Absolutely yes. If you have a 6 – 7 quart Dutch Oven, you can double, triple or even quadruple this recipe. Or if using a smaller pan, cook the salsa in batches.
As written, this salsa recipe has a good sized kick of heat, even with the jalapenos deveined and seeds removed. Omit the habanero pepper, and switch out the New Mexico Chile Powder for regular paprika.
If you’ve followed my directions and kept the vegetables chunky, this salsa won’t need much thickening. I’ve seen some freezer salsa recipe instruct to add canned tomato soup to thicken. But in my opinion a better option is Tomato Paste. It’s an MVP in the kitchen, not only by adding a deep rich layer of flavor, but it’s thick consistency will firm up this salsa (if needed). You can also use a paste style tomato, such as Roma Tomatoes. They offer a thick flesh without much juice.
Easy Homemade Freezer Salsa
I hope you give this freezer salsa recipe with fresh tomatoes a try. Using a food processor makes this such an easy project.
And if you have a favorite homemade salsa recipe for canning, let me know, I’d love to give it a try.
More Homemade Salsa Recipes
And don’t miss my recipe for Essential Restaurant Style Salsa. Made with canned tomatoes, this is an easy recipe that will remind you of your favorite Mexican Restaurant.
And Don’t miss my Category for Mexican Food Recipes. You’ll find lots of great ideas to warm up any Fiesta. Including the most popular on my site for New Mexico Style Stacked Enchiladas.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Freezer Salsa
Ingredients
- ½ bunch Cilantro
- 3 Pounds Fresh tomatoes quartered
- 2 clove Garlic Peeled
- 1 whole Sweet onion Peeled, rough chopped
- 1 whole Red bell pepper Rough chopped
- 5 Jalapeno peppers seed and veins removed and chopped
- 1 Habanero pepper stem and top removed
- ½ to 1 teaspoon New Mexico Red Chile powder Per heat tolerance. Or ancho chile powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked paprika
- ½ teaspoon Mexican oregano dried
- 3 Tablespoons Extra Virgin Olive oil
- 1 whole Lime juiced
- ¼ cup Seasoned rice vinegar
Instructions
- Use a paring knife to remove the core of the tomatoes. Cut into quarters. Place tomatoes and cilantro into a food processor. Blend until barely chunky. Place the tomato mixture in a Dutch oven.
- Place whole peeled garlic, chopped onion, red bell pepper, jalapeno peppers, and habanero in the food processor and pulse 15 pulses until cut into small chunk. Add the vegetables to the Dutch oven.
- Add seasonings, oil and vinegar and stir well to blend. Bring to a simmer and cook for 15 minutes.
- Let salsa cool completely and place in jars that have been run through a dishwasher. Leave 1 inch space from top of jar. Place lid on jars and place in freezer.
Nutrition
Freezer Salsa … It’s What For Tortilla Chips
