Freezer Salsa

Salsa made from sun-ripened tomatoes just plucked off the plant tastes so delicious that it’s understandable that you want to preserve it to enjoy all year. But if you’re unsure about water-bath canning, consider this easier alternative: freezer salsa.

Making freezer salsa is as easy as cooking tomatoes, peppers, onions, chiles, vinegar and sugar on the stovetop, letting it cool, and storing it in freezer-safe jars or containers until you’re ready to use it. By cooking down the vegetables first, you minimize ice crystals and keep the salsa thick, even after the freeze-and-thaw cycle. Instead of strict processing times and techniques, you simply follow the best practices for freezing food and avoid other basic food safety mistakes, like thawing on the counter.

Freezer salsa is as good as any salsa recipe for serving with tacos, burritos, egg dishes, nachos—you name it.

Freezer Salsa Ingredients

• Tomatoes: Firm, fleshy tomatoes like plum or hothouse make the best salsa. To peel them, blanch the tomatoes, slip off the skin, cut them in half and scoop out the seeds. Dice the tomatoes before adding them to the pot.
• Green peppers: Bell peppers impart flavor without adding heat. Many varieties change color from green to yellow, orange and finally red as they mature and sweeten and can be used interchangeably in this salsa.
• Onions: Yellow onions quickly soften and sweeten as they cook. Different types of onions, such as red and white, also work in this recipe for freezer salsa, but might have a slightly different texture.
• Jalapeno peppers: Seeds and membranes give chile peppers most of their heat, so remove them before you mince the jalapenos. To make a hotter freezer salsa, use more or spicier peppers rather than mixing in the seeds. Wear gloves and avoid touching your face while preparing peppers so their oils don’t burn your skin.
• Tomato paste: The density of tomato paste thickens salsa and enhances it with concentrated tomato flavor. Extra tomato paste freezes well on its own.
• Condensed tomato soup: Like tomato paste, condensed tomato soup helps to thicken and intensify freezer salsa. Along with thickeners like flour and cornstarch, it often contains lots of salt. Look for a reduced-sodium or unsalted version to avoid overly salty salsa.
• White vinegar: White distilled vinegar has a neutral taste but can be slightly strong. Substitute apple cider vinegar for a hint of sweet flavor or white wine vinegar for a milder, more delicate option.
• Seasonings: Sugar, salt, garlic powder, and cayenne pepper are all you need to season this freezer salsa. Adjust them to taste as desired; a little less or more will not affect how the salsa thaws or freezes.

Directions

Step 1: Cook the salsa

In a Dutch oven or large saucepan, combine the tomatoes, green peppers, onions, jalapenos, tomato paste, condensed soup, vinegar, sugar, salt, garlic powder and cayenne pepper. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 45 minutes, stirring often.

Step 2: Divide and cool the salsa

Pour the salsa into small freezer containers. Cool it to room temperature for about one hour.

Editor’s Tip: Salsa cools quicker in smaller containers than in its cooking pot. It’s fine if it takes up to two hours to cool completely as long as your kitchen is below 90°F. If your kitchen is that hot or the salsa is still warm after two hours, move it to the fridge to finish cooling safely.

Step 3: Cover and freeze

Cover and freeze the salsa for up to three months. Once thawed, stir it before serving.

Freezer Salsa Variations

• Replace the soup concentrate: Condensed tomato soup is a sweetened, thickened tomato puree. Replace it with unseasoned tomato sauce, and then cook down the salsa longer if needed and adjust the recipe’s salt and sugar to taste.
• Add more seasonings: Stir in a pinch of cumin, coriander, freshly ground black pepper or all three. Add a splash of lime or lemon juice for citrus notes. In freezer salsa, you can safely use fresh minced garlic instead of garlic powder and add fresh cilantro, basil and extra hot chiles. For a smokier, spicier salsa, replace the jalapenos and cayenne pepper with two or more chipotle peppers in adobo sauce.
• Roast the vegetables: Instead of blanching halved and cored tomatoes, roast them on a lightly oiled baking sheet at 425° for about 30 minutes; their skins will slip right off. Roast peppers, sweet and hot, in the oven or on a grill. For the ultimate grilled freezer salsa, halve the onions and grill them alongside the peppers.

How to Store Freezer Salsa

Store freezer salsa in portions you plan to use so it thaws quickly. Freezer-safe containers work well, as do silicone freezer trays with 1/2 to 1-cup cubes. Zip-top quart bags filled with about 2 cups of salsa, sealed and laid flat to freeze in planks, stack nicely in the freezer. They also thaw more quickly than a solid 2-cup block. To freeze salsa in glass Mason jars, choose straight-sided or tapered ones and leave 1/2 to 1 inch of headspace.

How long does freezer salsa last?

Freezer salsa tastes best if eaten within three months, but it lasts up to a year in the freezer. Check the freezer temperature to freeze it safely. To use freezer salsa, thaw it overnight in the refrigerator. Once thawed, store it in a refrigerated airtight container for up to one week.

Freezer Salsa Tips

Can you water-bath can this freezer salsa recipe?

This freezer salsa recipe is unsafe for canning. You need more acid (vinegar) for canned salsa. It also includes condensed tomato soup, which contains thickeners that cannot be safely added to home canning recipes. We have a mild salsa recipe you can water-bath can for extended storage.

How can you use freezer salsa?

Use freezer salsa as a dip for tortilla chips, raw vegetables, grilled shrimp and oven-roasted potatoes. Spoon it into baked potatoes, beef and bulgur-stuffed zucchini boats or veggie tacos. Combine it with lime juice and yogurt for a quick salad dressing or a little oil for a spicy marinade. For breakfast, serve it alongside scrambled eggs, on huevos rancheros or as a layer in Tex-Mex breakfast haystacks. When cooking dinner, stir it into lamb and white bean chili or fold it into black bean tamale pie.