A Fresh Homemade Salsa Recipe for Freezing. A batch of this will keep you warm all Winter long. Full of flavor, your tortilla chips will thank you.
Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage.
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.
It’s been almost a year since I got the recipe. I didn’t want to attempt to make it until our seasonal fresh vegetables were in all their glory.
I canned eight quarts three weeks ago, and another eight quarts this past weekend. I’m thrilled to have this recipe because I’ve never had a good homemade Mexican salsa recipe for canning.
It’s a great combination of flavors which I attribute to the fresh and local vegetables, a good quality chile powder, seasoned rice vinegar and my mistaken addition of smoked paprika… and too much of it. We actually ended up liking the smoky flavor. Smoked paprika is a necessity for any pantry. So many ways to use it to bring a beautiful flavor to your favorite dishes. One of my favorite ways to use it, is to liven up my Homemade Taco Seasoning. I’ve included an affiliate link if you’d like to browse brands.
Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
This recipe is for one batch. I quadrupled it to make eight quarts. You should give this canned salsa recipe a try. You’ll be glad you did when the snow is flying.
Homemade Freezer Salsa
I hope you give this homemade salsa recipe a try and if you do, please come back and give it a star rating. Your input is valuable for me to develop future recipes.
More Salsa Recipes
- Essential Mexican Restaurant Style Salsa
- Chipotle Black Bean Corn Salsa
- Homemade Roasted Tomatillo Salsa
- Peacho-De gallo, Peach Salsa Recipe
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
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Exactly what I needed to use up a large abundance of tomatoes and peppers. Nice that I didn’t have to cook it first. The taste is fresh and I could adjust the heat level to my taste. Thanks 😊
There’s a huge disparity between a Roma and a Beefsteak. I tend to be a volumetric, what does the tomato quantity translate to in cups.
I have been searching, searching, searching for a recipe for salsa that can be canned and still tastes fresh from the garden, and I’m so glad I came across this recipe! I have to admit, I’m a bit nervous about it keeping all winter, especially since I’m getting ready to make about 8-10 times the amount. I know you’ve addressed shelf life in your comments but any reassurance would be so appreciated. Thanks so much for the recipe! I gave it a trial run yesterday, and it was delicious! Just added a couple tsps. of cumin since we’re a cumin-loving family.
Thanks so much Angie.
This sounds delicious! I would like to know what the shelf life is, as well.
I’d say for at least a year, assuming that the canning process was successful. Thanks for stopping by and the question.
Is this recipe really for 6 tomatoes? Because it seems there are as many jalapenos or hot peppers as there are tomatoes?
I sent you an email. Thanks for the question.