Freezer Salsa Recipe
๐ Total Time: 1 hour 25 minutes
๐ฅ Recipe Category: Vegetable
๐ Keywords: Mexican, Low Protein, Low Cholesterol, Healthy, Weeknight, Freezer, < 4 Hours
Description:
This freezer salsa recipe is a delightful way to utilize the bounty of fresh tomatoes and peppers from your garden. Originally featured in Chatelaine, this version includes a few personal tweaks. Whether you’re preserving the summer harvest or simply craving a vibrant snack, this salsa is a must-try. Portion it into freezer bags for convenient access whenever a snack attack strikes!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 10-12 |
| Onions | 2 |
| Spanish onions | 1 |
| Garlic | 8 cloves |
| Diced green chilis | 8 |
| Tomato paste | 2 tbsp |
| Cider vinegar | 1/4 cup |
| Lime juice | 1 |
| Paprika | 2 tsp |
| Granulated sugar | 1 cup |
| Salt | 1 1/2 tsp |
| Cayenne pepper | 1/2 tsp |
Nutrition Facts (per serving):
- Calories: 100.8
- Fat Content: 2.1g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0mg
- Sodium Content: 609.7mg
- Carbohydrate Content: 19.8g
- Fiber Content: 5g
- Sugar Content: 11.9g
- Protein Content: 3.9g
Instructions:
-
Prepare Tomatoes: Start by peeling, coring, seeding, and coarsely chopping the tomatoes until you have approximately 10 cups worth.
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Prepare Onions: Peel and finely chop both types of onions.
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Cook Onions and Garlic: Heat oil in a large pot over medium heat. Once hot, add the chopped onions and garlic. Cook, stirring often, until the onions turn soft and translucent.
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Prepare Peppers: While the onions are cooking, seed and finely chop the jalapenos, and seed and coarsely chop the sweet peppers.
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Add Remaining Ingredients: Once the onions are soft, stir in the tomato paste, followed by the chopped tomatoes, peppers, cider vinegar, paprika, granulated sugar, salt, and lime juice. For an extra kick, incorporate the cayenne pepper.
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Simmer: Bring the mixture to a boil, then reduce the heat to a gentle boil. Allow it to cook uncovered, stirring occasionally, until it thickens, which should take about 30 minutes.
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Storage: You can either store the salsa covered in the refrigerator for up to 1 week or portion it into freezer bags for longer storage. If freezing, press the salsa flat in the bags for easier thawing.
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Enjoy: The flavor of the salsa will continue to improve as it sits in the refrigerator or freezer, making it perfect for spontaneous snacking or as a vibrant addition to your favorite dishes.
This freezer salsa recipe is not only bursting with flavor but also incredibly versatile. Whether enjoyed with chips, as a topping for tacos, or stirred into soups and stews, its bold and zesty profile is sure to elevate any dish. Plus, knowing you have a stash in the freezer means you’re always prepared for impromptu fiestas or snack cravings!
