Easy Homemade Freezer Salsa

Get ready for a salsa revolution! Our Homemade Freezer Salsa boasts a restaurant-style taste, perfect consistency, and just the right amount of chunkiness is a must-try.

Homemade freezer salsa in a Mason jar.

Because I’m still afraid to attempt actual “canning,” here’s my milder version. It involves putting the salsa in Mason jars to give the appearance of canning, then placing them in the freezer instead.

I call this freezer salsa recipe the “Happy Hour Salsa” for two reasons. First, the salsa has a restaurant-like consistency—thick and smooth, with delightful little chunks. Secondly, this salsa has a subtle heat. You know, the kind that sneaks up on you only when you try to stop eating it?

Reasons to Love This Salsa

  • Freezer salsa is always ready, perfect for spontaneous gatherings or late-night snack cravings.
  • It lasts much longer than fresh salsa and reduces food waste.
  • Homemade freezer salsa is incredibly versatile and perfect for a variety of dishes. Use it as a zesty dip with tortilla chips or as a flavorful topping for tacos, nachos, burritos, quesadillas, and fajitas. It also makes a great addition to appetizers, bringing a fresh and spicy kick to any snack or meal.
  • Freezer salsa is easy to make.
  • Homemade salsa is often cheaper than store-bought alternatives.

Recipe Ingredients

Homemade freezer salsa in a Mason jar.
  • Stewed Tomatoes: They provide the base and body of the salsa and give a rich tomato flavor.
  • Diced Tomatoes with Green Chilies: These add texture and a spicy kick that enhances the salsa’s depth.
  • Chopped Onion: Onion brings a necessary savory note and balances the flavors.
  • Jalapeno: This adds a spicy element and contributes to the salsa’s zesty taste.
  • Fresh Cilantro: Cilantro offers a fresh, herbaceous layer, rounding out the salsa’s profile.

See the recipe card for full information on ingredients and quantities.

Variations

  • Pepper Varieties: Consider adding green peppers for a mild kick, hot peppers for a more intense heat, and a dash of cayenne pepper. Adjust the amounts of these spicy ingredients according to your personal preference to create a salsa that packs just the right level of spice for your taste.
  • Adding Vinegar: To introduce a tangy twist to your homemade freezer salsa, consider incorporating a splash of white vinegar.

How to Make Freezer Salsa

Step #1: Place all the ingredients in a large food processor or blender and process until you reach the desired consistency. If you have a smaller food processor, like I do, you may need to process in batches to avoid a mess of tomato products spilling down the side of your cabinets.

Step #2: If you plan to serve the salsa immediately, refrigerate it for about an hour to chill and allow the flavors to mingle. Otherwise, transfer the mixture into mason jars or other freezer-safe containers.

Homemade freezer salsa in a Mason jar.

Expert Tips

Label containers with preparation dates for freshness tracking. Invest in quality freezer-safe jars to prevent freezer burn and flavor loss, preserving salsa’s taste and texture.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. Just blanch and peel them first for a smoother consistency.

Can I add more vegetables to the salsa?

Absolutely! Feel free to add bell peppers, corn, or other vegetables for added flavor and texture.

How long should I blend the ingredients for a chunky texture?

Pulse briefly in a food processor or blender, checking frequently to ensure the salsa remains chunky.

Can I make this salsa without a food processor or blender?

Yes, you can finely chop the ingredients by hand for a more rustic texture.

Storage Info

Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you’re storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days. Salsa is typically enjoyed cold or at room temperature.

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Homemade freezer salsa in a Mason jar.

Easy Homemade Freezer Salsa Recipe

Get ready for a salsa revolution! Our Homemade Freezer Salsa boasts a restaurant-style taste, perfect consistency, and just the right amount of chunkiness is a must-try.
4.4 from 34 votes
Pin Rate
Course: Condiments & Sauces
Cuisine: Mexican
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 15 minutes
Additional Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Cups or 16 servings
Calories: 39kcal
Author: Linda
Print Recipe

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Ingredients

  • 2 14 oz. cans of stewed tomatoes
  • 2 canned tomatoes (diced 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 peppers - 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
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Instructions

  • Place all the ingredients in a large food processor or blender and process until you reach the desired consistency. If you have a smaller food processor, like I do, you may need to process in batches to avoid a mess of tomato products spilling down the side of your cabinets.
  • If you plan to serve the salsa immediately, refrigerate it for about an hour to chill and allow the flavors to mingle. Otherwise, transfer the mixture into mason jars or other freezer-safe containers.

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
Storage Info:
Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you’re storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days. Salsa is typically enjoyed cold or at room temperature.

Nutrition

Serving: 1serving | Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 333mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 339IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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