Easy Homemade Freezer Salsa

This restaurant style freezer salsa recipe is so tasty, thick, smooth with just the right amount of chunkiness.  It is easy to make and freeze.

This restaurant style freezer salsa recipe is so tasty, thick, smooth with just the right amount of chunkiness.  It is easy to make and freeze.

Because I’m still fearful of attempting to actually “can” anything, here’s my wussy version which includes putting the salsa in mason jars so it looks like you canned them, and then placing them in the freezer instead.

I call this freezer salsa recipe the Happy Hour salsa for two reasons.

The first is because the salsa has a restaurant-like consistency to it; thick, smooth, with little chunks of yumminess in it.

Secondly, this salsa has sneaky heat. You know, the kind of heat that you only notice when you try to stop eating it?

And then you reach for your drink to ease the heat, but before you know it you’re back to the chips… then the drink…chips… you get the picture.

This restaurant style freezer salsa recipe is so tasty, thick, smooth with just the right amount of chunkiness.  It is easy to make and freeze.

Eat some now and freeze some for later, you can use these great little freezer proof mason jars.

Here’s the Recipe!

This restaurant style freezer salsa recipe is so tasty, thick, smooth with just the right amount of chunkiness.  It is easy to make and freeze.

Easy Homemade Freezer Salsa

Yield: 8 Cups or 16 servings
Prep Time: 15 minutes
Additional Time: 15 minutes
Total Time: 30 minutes

This restaurant style freezer salsa recipe is so tasty, thick, smooth with just the right amount of chunkiness.  It is easy to make and freeze.

Ingredients

  • 2 14 oz. cans of stewed tomatoes
  • 2 cans diced tomatoes 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, 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

  1. Place all of the ingredients in a large food processor or blender and process until desired consistency. If you have a smaller food processor (like me), you may need to do it in batches to avoid a sea of tomato products flooding down the side of your cabinets. Bummer.
  2. If you plan to serve it, refrigerate it for about an hour to chill the salsa and let the flavors mingle a bit. Otherwise, you can toss the mixture into mason jars or other freezer safe containers. Be sure to take a picture of your salsa which makes it look like you have canned it.

Notes

Instead of 2 14 oz. cans of stewed tomatoes, you can use:

  • 1 large can (28 oz.) of whole tomatoes with juice
  • Or for Paleo: blanch two pounds of roma tomatoes, cool, and remove skins.

Instead of 2 cans diced tomatoes with green chilies, you can use:

  • For Paleo: blanch another two pounds of tomatoes and add two chopped fresh green chilies

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 353mgCarbohydrates 6gFiber 1gSugar 2gProtein 1g

Nutrition information has been auto-calculated for your convenience.

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Recipe adapted from The Pioneer Woman

June 5, 2013 | Last Updated on February 24, 2020 by Linda

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