Yield: 10 cups

Freezer Salsa

Freezer Salsa Square

This amazing homemade Freezer Salsa is such a great alternative to canning salsa - it will keep in the freezer for 3-6 months!  

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 10-12 large tomatoes, diced, seeded and peeled (about 8 cups)
  • 2 green bell peppers, diced
  • 2 large onions, diced
  • 2 jalapeno peppers, seeded and finely diced
  • 2 6oz cans tomato paste
  • 1 10oz can condensed tomato soup
  • 1/3 cup white vinegar
  • 1/3 cup lime juice
  • 2 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 1/2 tablespoon garlic salt
  • 1 1/2 tablespoons garlic powder
  • 1-3 teaspoons cayenne pepper


  1. 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.  Remove from boiling water and place into ice bath for 1-2 minutes.  Then skin should easily peel off.
  2. Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
  3. Pulse tomatoes in food processor to roughly chop.
  4. Dice or chop bell peppers and onions.
  5. Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds.  Then dice finely.  (See note) 
  6. Place all ingredients into a large stock pot.  Bring to a boil.
  7. Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa.  (I like mine thicker, so I simmer for almost the full time.)
  8. Remove from heat and allow salsa to cool.  Ladle into freezer containers or freezer bags.  Label containers and place in freezer.


Do NOT touch your face while working with the jalapenos - the capsaicin oils can transfer and irritate skin or burn eyes. Discard seeds and any pepper insides, carefully wash cutting board and knife used with jalapenos, then turn gloves inside out as you take them off so as not to touch the outside surfaces, and throw away.

Since my family likes their salsa on the very mild side, I usually use only about 1 teaspoon cayenne.  I think it makes for a very mild, but not bland, version - there's a tiny, tiny hint of a kick in there.  If you like your salsa with a little more heat, try a full tablespoon (3 teaspoons).

Nutrition Information:



Serving Size:

1/2 cup

Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 665mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 2g

Nutrition information provided as an estimate only.

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