An easy way to preserve your favourite salsa with ingredients and spice level you love best! Because it's going in the freezer, you can add other ingredients and flavour it the way you wish. Cooking the salsa is key to having great, long lasting texture and flavour. (revised 2023)
Prep Time40 minutesmins
Cook Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: salsa, Sauces
Cuisine: Mexican
Keyword: condiments, Salsa, side dish, tomatoes
Servings: 4cups
Calories: 160kcal
Author: Getty Stewart
Ingredients
12 - 15large ripe tomatoes~10 cups chopped
2large onionsfinely diced
8clovesgarlicminced
4-8jalapeno peppersfinely chopped
1-2really hot peppersoptional (cayenne, scotch bonnet, habanero, etc)
Core, seed (remove majority of liquid jelly) and dice tomatoes. Peeling is optional. You should get about 10 cups.
Mix tomatoes, onions, garlic, jalapenos, hot peppers (if using), sweet peppers, tomato paste, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper in large pot. Add other ingredients like corn, beans, chipotle peppers or sauce, etc.
Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 45 minutes.
Taste and adjust seasoning to your liking.
Allow salsa to cool completely.
Serve or fill freezer bags or containers or glass jars leaving 1/2 inch headspace.
Freeze up to 6 months.
Video
Notes
Additional ingredients: add any of your favourites - corn, beans, chipotle sauce, smoked paprika, cayenne pepper flakes, pineapple, tomatillo, etc.What kind of peppers? Jalapeno peppers have a little bit of heat compared to sweet peppers (red, green, yellow or orange bell peppers). If you want spicy salsa add peppers like: serrano, habanero, cayenne, scotch bonnet, ghost peppers or use your favourite hot pepper sauce or cayenne pepper flakes.This salsa is not suitable for canning. See post for links to canning salsa.