Homemade Salsa Recipe To Freeze

Run the food processor on low until the ingredients are well chopped.

Corn salsa in store. Let thaw and stir well before serving. The first step is to thicken your salsa. This salsa recipe makes about 6 pints of salsa or 12 cups.

My step son and husband gave it a two thumbs up. Step 1 wash and remove the stems of the green pepper jalapenos and onions. Pour into small freezer safe containers i used 16 oz containers and filled them about 34 full.

Let your salsa simmer just enough until some of its liquid evaporates. This recipe freezes very well. Place them in your food processor.

In a large saucepan saute the onion celery peppers and garlic in oil for 5 minutes or until tender. Put the salsa in freezer safe containers. After the salsa cools pour the salsa so there is 3 4 inch 19 mm of space left at the top of the container so it has room to expand when it freezes.

This should take around 45 minutes. I poured the salsa into quart freezer bags and laid flat in the freezer. Peel tomatoes by cutting a small shallow x in the bottom then placing in boiling water for 45 60 seconds until skin starts to peel back and wrinkle.

It is easy to make and freeze. Stir in the remaining ingredients. Mix the crushed tomatoes garlic chops lemon juice salt ground cumin and ground cayenne pepper into a large pot and whisk this well.

To save space or to make single portions of salsa use freezer safe sandwich bags and stack them in your freezer. You can make this salsa and then freeze it to enjoy your fresh garden ingredients throughout the year. An easy way to always have salsa on hand no canning required.

It takes a little bit of effort but its definitely worth it. While you can definitely freeze salsa its not as easy as putting the jar in the freezer. Bring to a boil.

The 8 jalapenos called for in this recipe keep things sane. Because im still fearful of attempting to actually can anything heres my wussy version which includes putting the salsa in mason jars so it looks like you canned them and then placing them. Store the salsa in airtight plastic or glass containers or store it in freezer bags.

This was an easy salsa to make. You control the heat by changing the type and amount of hot peppers. This restaurant style freezer salsa recipe is so tasty thick smooth with just the right amount of chunkiness.

Bring the mixture to a boil and then add the onions cilantro and jalapenos. Let the containers cool to room temperature then stick in the freezer.