FREEZER SALSA
Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. -Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 10 cups.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
CONTEST-WINNING FREEZER SALSA
Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 6 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
FROZEN HOMEMADE SALSA
What a great way to use up all those homegrown tomatoes, right now! Whenever I have an abundance of ripe tomatoes, I whip up some salsa and freeze in freezer bags to enjoy all winter long! Can be made spicy or mild depending on how many jalapeno seeds used. NOTE: Please remember to wear disposable gloves when handling...
Provided by Sandy Sebold
Categories Salsas
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Bring a large saucepan of water to a boil. Put tomatoes into water for approx. 1 minute to loosen skins. I don't put cherry tomatoes in water since they are small. Drain tomatoes, peel and crush. Chop cherry tomatoes in half.
- 2. Mix all crushed and chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into a large pot. Whip to desired thickness. Bring to a boil. Add red, white, and yellow onions, jalapeno pepper and cilantro. Continue boiling, uncovered,slowly until vegetables are soft and mixture has reached desired consistency, about an hour. Remove from heat.
- 3. Let cool and place 1 to 2 cups of salsa in quart size freezer bags. Lay bags flat and release any air in them and freeze flat.
TOMATO FREEZER SALSA
Take advantage of all those wonderful field tomatoes available in late summer by making this freezer salsa. Enjoy some before you freeze it. Complete Book of Small Batch Preserving
Provided by Olha7397
Categories Vegetable
Time 30m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Coarsely chop tomatoes and place in a sieve over a bowl to allow extra juice to drain.
- Heat oil on medium heat in a nonstick skillet.
- Add onions, jalapeno pepper and garlic; cook for 7 minutes or until softened but not brown, stirring often.
- Let cool.
- Stir in drained tomatoes.
- Stir in lime juice, salt and pepper.
- Spoon into tightly sealed plastic containers and freeze for up to 4 months.
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