Frozen Homemade Salsa

Sandy Sebold


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 jalapeno's!

★★★★★ 2 votes
2-4 servings a bag
30 Min
1 Hr


5 to 7 lb
ripe tomatoes, i use cherry tomatoes,too
1 Tbsp
garlic powder
1/8 c
lemon juice
1 tsp
1/2 tsp
ground cayenne peper
1 tsp
ground cumin
red onion, chopped
white onion, chopped
yellow onion, chopped
1/3 bunch
fresh cilantro, chopped, no stems
jalapeno peppers, chopped, amt. of seeds used depends on desired hotness


1Bring 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.
2Mix 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.
3Let 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.

About this Recipe

Course/Dish: Salsas
Other Tag: Quick & Easy
Hashtag: #tomatoes