Can I make salsa and freeze it?

The biggest issue in making good freezer salsa is being sure you have boiled off most of the tomato water ; otherwise your salsa when thawed will be way too runny. Don't shorten the cooking time and be sure to let the salsa cool prior to freezing to avoid excess water from condensation.

How long does homemade salsa last in the freezer?

If kept in resealable containers, then your salsa will stay fresh for at least 4 months . After this time, the sauce itself can start to break down, which will result in a loss of taste and texture when you come to defrost the salsa—leaving you with a watery, not so tasty freezer homemade salsa!

Is salsa better canned or frozen?

Many people have developed their “special" salsa recipe using a unique blend of ingredients. A food safety issue is created when home food preservers use their “special" salsa for home canning. Freezing is the only safe option for preserving untested or original salsa recipes .

Can I freeze tomatoes to use later for salsa?

The perks of using frozen tomatoes are: You can wait until you are ready to make the salsa . Feel like making salsa in December? No problem! Peeling the tomatoes is insanely easy and takes way less time than blanching.

Is frozen salsa safe to eat?

Yes. Freezing salsa is safe from a food safety perspective, but it may have reduced quality . Frozen salsa may be watery and flavors may change in intensity.

How do you know if homemade salsa is still good?

When To Throw Out a Jar of Salsa A change in color. ... Signs of mold, fuzz, or unidentified bits in the container. A noticeable separation of ingredients. It is a considerable amount of time past the recommended expiration date. An unappetizing or "off" odor upon opening the jar. A bad taste. Feb 24, 2023

How do you store homemade salsa in the freezer?

Simply store in quart-sized freezer bags; I freeze in 1-cup increments . It's got a great spice from the jalapeno peppers, but that can be adjusted as needed for your desired spice level. You could even use a less-spicy pepper (like serrano peppers or green chilies) to dial down the spice level.

How do you freeze homemade salsa in a Mason jar?

Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion . It will stay good for up to 3 months in the freezer. If you're storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days.

How do you preserve homemade salsa without canning?

How do you preserve salsa without canning? For homemade salsa, add a little lemon juice/vinegar during preparation before storing . Consume within 2–3 days as tomato puree ferments over time when stored naturally. Another option is to put in an airtight container & freeze.

Can you freeze homemade salsa in plastic containers?

- Use whatever freezer containers you have on hand - glass jars with straight sides, plastic containers, silicone containers, or freezer bags . - leave 1/2 to 1 inch headspace to allow for expansion.

Chunky Salsa Recipe - Appetizer - Vegan in the Freezer (2024)

Jump to Recipe -

The best Chunky Salsa Recipe is healthy, fresh, easy, and tasty. It even doubles as a condiment. Go ahead and dip it, layer in tacos, roll up in burritos and stir into Spanish rice.

I might be bragging a little but this Chunky Salsa Recipe is the best tomato salsa I have ever had.

It has such flavor that I want to use it in everything and it isn't spicy and that's one reason why it's so versatile.

Don't get me wrong. All you have to do is add diced jalapeno or a chili pepper or even some Tobasco and you will have it as spicy as you like.

A wonderful fact is that all tomato salsas are vegan. There are only takes a few healthy ingredients and some spices to make this appetizer recipe complete.

It ticks off all the boxes for a healthy homemade Mexican-style tomato salsa

- It is super easy to make

- The texture is deliciously chunky

- Is super versatile so that you are able to use it in numerous recipes

- It bursts with incredibly fresh flavors that I want to use in pretty much everything

- And it is made with fresh peeled tomatoes— peeling is my tip for this homemade salsa

Table of Contents

How to Make Homemade Salsa

The fresh salsa calls for fresh red tomatoes.

Some recipes call for a can of fire roasted tomatoes but this dip is all about fresh.

If you planted tomatoes this year, then you probably already have enjoyed a lot of these fruits directly from your garden in raw salads or sauces.

And then you know that there is nothing better than getting tomatoes straight from the vine, especially when it comes to making an authentic salsa.

How do you flash dip tomatoes?

Yep, and it just takes a few seconds to do this. When the water is boiling, I carefully drop the fruits one at a time. By the time you get the last one in it is time to take the first one out.

The skin usually splits all by itself but you may have to make a small slit using a paring knife. It will peel from there.

You can see in the photo above on the right the split skins. It's like magic the way the skin pulls away from the inside fruit. There's no cutting at all.

Let them cool for a couple of minutes and then just pull away the skin. I also like to cut out the top of the core.

This is a cooked salsa which really still only takes a few minutes but it adds depth to the sauce. It also makes it easy to can the salsa if that is something you'd like to do.

Place the tomatoes in a food processor and pulse a few times. You want to just do it a little bit because that is what is going to make this recipe chunky.

See the photo below? There are small chunks. On the right is a saucepan with the cooked onions and with the herbs added.

So that's it and only a few Salsa Ingredients

Fresh tomatoes
White onion
Garlic cloves
4 herbs and spices

Chunky Salsa or Spicy Chunky Salsa

What I love most about this salsa is that you get to decide on the intensity of the spices. You have some people that like it extra hot while some prefer it more on the mild side.

You can even divide the salsa into two bowls and make two different spiced flavors.

For mild, serve as-is. The onions and spices are already going to give the salsa a nice kick.

If you like to take it up a notch, then add another ¼ teaspoon of black pepper. You will be amazed at how much spicier it is with only that much.

For those who like it extra hot, go ahead and add a fresh jalapeno or a red hot chili pepper into the food processor.

Use this restaurant style salsa just about any way you like. I froze my extra in 4-ounce freezing jars because we have a household of two. One jar is a perfect size for a salsa dip.

Now if you're looking for an uncooked tomato recipe you'll have to tryHomemade Tomato Bruschetta. It is traditionally used as an Italian appetizer on little crostini toasts. I also use that one as a dip.

Use this recipe straight up as a dip, to enhance tacos, roll up in burritos and stir into Spanish rice.

What Do You Think?

If you take a photo of your fresh and chunky tomato salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Chunky Salsa Recipe

Ginny McMeans

The best Chunky Salsa Recipe is here! And this recipe is healthy, fresh, easy, and full of flavors.

4.60 from 22 votes

Print Save

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Sauces, Dressings, Condiments

Cuisine Mexican Style

Servings 32 Ounces

Calories 10 kcal

Ingredients

24 ounces fresh tomatoes that measure about 1 ½ lbs.
8 ounces white onion, diced
2 cloves garlic, minced or chopped very finely
1 tablespoon dried basil
2 teaspoons dried oregano
½ teaspoon sea salt
⅛ teaspoon black pepper

Instructions

Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo above.
Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
Cut into halves and cut out the core at the one end.
Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
In a large saucepan heat 3 tablespoons water to a mild boil. It happens quickly. Turn down the heat.
Saute the onion about 8 minutes or until translucent.
Add the garlic, basil and oregano. Stir 1 minute.
Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 5 minutes, uncovered, stirring occasionally.

Notes

You can freeze any extra salsa in 4-ounce or 8-ounce freezing jars you also have the choice to can this salsa.

Nutrition

Serving: 2OuncesCalories: 10kcalCarbohydrates: 1gSodium: 37mgPotassium: 65mgVitamin A: 180IUVitamin C: 3.5mgCalcium: 9mgIron: 0.2mg

Tried this recipe?Let us know how it was!

This recipe has been updated from when it was originally published in June, 2013. There has been information added for clarity and also new photos have been taken.