Freezer Salsa, an easy homemade salsa recipe with canned tomatoes and other simple ingredients. This chunky salsa is a healthy snack or appetizer. Serve with veggies or tortilla chips for dipping, or check out all the other great ideas for uses!
Freezer Salsa, an easy snack with lots of flavor! No canning needed for this quick chunky salsa with canned tomatoes and other simple ingredients. Make a big batch and store it in the freezer for future use. Easy!
The great thing about this salsa is you can make a lot, eat some of it now, and save some for later. This is very similar to the Pumpkin Salsa I made last year but without all the fall flavors.
For those who know me, they know “canning” food kind of freaks me out. YES I know it shouldn’t. I’ve even taken some classes, done a lot of reading on the subject, watched videos, etc. but it still freaks me out.
Thankfully we have a lot of refrigerator and freezer space so this Freezer Salsa is perfect for my family and others who are also a little scared of the whole canning process.
What is Freezer Salsa
Freezer Salsa is homemade salsa that you can store in the freezer rather than canning. Technically, you probably could freeze any salsa. I personally like how this one lasts in the freezer.
Since this version is made with canned tomatoes it’s easy to make year-round and when fresh tomatoes are in season you can easily add them to the salsa as well for more of a fresh flavor.
(Full printable recipe card is at bottom of post.)
Freezer Salsa Ingredients
- Vegetable Oil – Or canola oil. Just a little for the pan. Olive oil is a bit strong for this in my opinion.
- Onion – You could use red, white, or even a sweet onion, but I used a yellow onion.
- Jalapeno – Unless you want the salsa extra spicy, remove the seeds and ribs and finely chop.
- Garlic – I love fresh garlic in this.
- Canned Tomatoes – You don’t need to drain the tomatoes. You can also use some fresh chopped tomatoes instead. Be sure to use a brand of canned tomatoes you like.
- Lime Juice – Fresh lime juice is best if you can. Other citrus juice would also work like orange or lemon if you prefer. If your salsa is too thick to your liking, you can add a little more as well.
- Ground Cumin – It can be a strong flavor so add more/less to your personal preference.
- Fresh Cilantro – Adds a lot of flavor and freshness to those canned tomatoes.
- Salt/Pepper – Depending on your canned tomatoes, you may need a good amount of salt and a dash of pepper.
There are lots of other spices you can add depending on your personal preference such as ancho chili powder, chili powder, cayenne, coriander, etc. You can also add a little sugar if the tomatoes are a little too acidic for you.
How to Make Freezer Salsa
- COOK VEGGIES. Cook the onion, jalapeno, and garlic.
- COMBINE. Add other ingredients to pan, and cook just a minute or two.
- BLEND. Use a blender or immersion blender until tomatoes are finely chopped to personal preference.
- COOL. Cool and refrigerate salsa. Store extra in freezer in airtight container.
(Full detailed directions are in printable recipe card at bottom of post.)
Uses for Freezer Salsa
- Use a dip for vegetables or tortilla chips (like these homemade tortilla chips).
- Use as a sauce over chicken or pork for a simple meal.
- Mix a little into a creamy salad dressing or use it all by itself for a healthy salad dressing.
- Mix with a little mayo or cream cheese and spread on sandwiches.
- Spread a little over a block of softened cream cheese and serve with crackers or crostini for a quick appetizer.
- Mix a little into plain yogurt or sour cream for a quick dip.
- Of course, it’s also delicious on Mexican food such as tacos, quesadillas, burritos, fajitas, nachos (like these Loaded Nachos), etc.
Quick Tips for Best Results
- Be sure to choose a brand of canned tomatoes you like. They can vary a lot. You could also use canned tomatoes that already have onions and/or peppers if you’d like.
- Use a blender or immersion blender to chop the tomatoes to your personal preference. You can make the salsa as smooth or chunky as you’d like.
- Adjust the herbs and spices to your personal preference for best results as well.
- I cooked the onions and peppers but you don’t have to. I just like the more subtle flavor after cooking.
Freezer Salsa FAQ
How should I store Freezer Sala?
The salsa should be stored covered in the refrigerator. Or of course, you can store it in the freezer in an airtight container. You can also freeze in a resealable bag (get out all the air) and place flat in your freezer.
How long will the salsa last?
It should last at least a few days in your fridge or at least a few months in your freezer.
You can use some fresh chopped tomatoes for the canned tomatoes. You can also use other citrus juice instead of the lime.
Can I use low-fat ingredients?
There are no high-fat ingredients in this salsa recipe.
What else can I add to this recipe?
There are a wide range of other herbs and spices you could use such as ancho chili powder, chili powder, chipotle, cayenne, etc. You can also add a little more citrus juice. A little sugar may also help if your tomatoes for a slightly sweeter version.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This salsa is vegan.
Vegetarian – It’s vegetarian.
Low-Carb – For a lower carb version, be sure not to add any extra sugar or use a sugar substitute.
Gluten-Free – It’s gluten-free.
Other Snack Recipes You May Enjoy
- Soft Pretzel Sticks – Homemade soft and chewy pretzels with a simple honey mustard dip for dipping.
- Chicken Enchilada Dip – Another delicious Mexican inspired appetizer or snack.
- Shrimp Nachos – These gourmet nachos have a bit of Caribbean and tropical flavors.
Hope you enjoy this Freezer Salsa. Tell me in the comments if you added anything else to it!
You might also like these easy Buffalo Chicken Nachos for another delicious Mexican inspired recipe!
- 1 Tablespoon vegetable oil
- 2/3 cup onion finely chopped
- 1 fresh jalapeno seeds/ribs removed and finely chopped
- 3 cloves garlic finely chopped
- 28 ounces canned chopped tomatoes (1 can) undrained (or diced tomatoes)
- 1 Tablespoon lime juice
- 3/4 teaspoon ground cumin
- 1/2 cup fresh cilantro chopped
- salt & pepper to taste
- Place large saucepan with vegetable oil over medium-high heat.
- Add onion, jalapeno, and garlic to pan. Cook about 2-3 minutes or until onion is just slightly soft.
- Add tomatoes, lime juice, and cumin to pan. Cook about 1-2 minutes, stirring constantly, just to combine. Remove from heat. Stir in cilantro. Add salt/pepper to taste.
- Use a blender or immersion blender, and pulse just slightly if needed until tomatoes are broken down into small chunks. (see notes)
- Cool salsa and refrigerate at least an hour or overnight. If you'd like to keep longer, place in airtight container in the freezer.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)