Spicy Freezer Salsa, an easy homemade salsa recipe that makes a healthy snack or appetizer. Made with canned tomatoes and other simple ingredients. Serve with your favorite veggies or tortilla chips for dipping!
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This Spicy Freezer Salsa is based on my other Freezer Salsa recipe but full of spice! Perfect for those who love all things spicy! This Freezer Salsa contained canned tomatoes and other simple ingredients.
As I have mentioned I’m not a “canner”, so I do a lot of freezing. I thankfully have a standup freezer with a lot of freezer space.
This salsa makes quite a bit, so it’s great to make a batch and store in small containers or resealable bags in the freezer.
What is Freezer Salsa
Freezer Salsa is really just salsa that can be stored in the freezer. You can store the salsa in an airtight container and defrost in the refrigerator. Or I like to store in resealable bags flat in the freezer. No water baths or canning needed!
You don’t have to store this salsa in the freezer. You can keep it in an airtight container in the refrigerator for a few days.
(Full printable recipe card is at bottom of post.)
Spicy Freezer Salsa Ingredients
- Vegetable Oil – Use just a little neutral-flavored oil for the pan.
- Onion – You can use any kind of onion, but I used a yellow onion.
- Jalapeno – If you want the salsa to be even extra spicy you can leave the ribs and seeds in, but I removed.
- Garlic – Use fresh garlic if you can.
- Canned Tomatoes – If you have fresh tomatoes, you can use some fresh instead of the canned. You also don’t need to drain the tomatoes. Be sure to use a brand of canned tomatoes you like for best results.
- Lime Juice – Any citrus juice will work.
- Ancho Chile Pepper – Add a nice smokey flavor and a little spice.
- Ground Cumin – It can be a bit of a strong flavor so add more/less to your personal preference.
- Cayenne Pepper – Adds a lot of spiciness to the salsa. You might need to adjust the amount.
- Fresh Cilantro – Adds a lot of freshness to those canned tomatoes.
- Salt/Pepper – Depending on your brand of canned tomatoes you may need to add more/less salt especially.
How to Make Spicy 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 Spicy Freezer Salsa
- Spoon over baked chicken (like this Nacho Chicken or this simple Tortilla Chicken) or pork for a quick sauce.
- use as a quick dip for tortilla chips or even vegetables.
- Mix with a little mayonnaise or cream cheese and use as a sandwich spread like for this Grilled Cheese.
- Use as a healthy salad dressing or mix with a little creamy salad dressing to add a little spiciness.
- Spoon a little over a block of softened cream cheese and serve with breadsticks, crackers, or crostini.
- Add a little to plain yogurt or sour cream for a delicious dip.
- And goes without saying, salsa goes great with a wide range of Mexican food such as tacos, burritos, fajitas, quesadillas, nachos, etc.
Quick Tips for Best Results
- Depending on your personal preference you may need to adjust the herbs and spices.
- Canned tomatoes can vary quite a bit, so be sure to use a brand you like. If you’d like you could also use canned tomatoes that have onions and/or peppers.
- I cooked the onions and peppers for a more subtle flavor but you don’t have to cook them.
- Use a blender or immersion blender to chop the tomatoes. You can make the salsa as smooth or chunky as you’d like.
Spicy Freezer Salsa FAQ
How should I store Spicy Freezer Salsa?
You can store this salsa in the freezer in an airtight container or resealable bag for at least a few months. Or store in the refrigerator for a few days.
How long will the salsa last?
The salsa will last at least a few days in the fridge or a few months in the freezer.
If you have fresh tomatoes, you can substitute some fresh for the canned tomatoes. You can also use any kind of citrus juice instead of lime if you’d like.
Can I use low-fat ingredients?
All the ingredients are low-fat.
What else can I add to this recipe?
You can add any of your favorite spices or herbs. You can also add a little sugar if the tomatoes are too acidic for you.
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 – All ingredients are vegan.
Vegetarian – All ingredients are vegetarian.
Low-Carb – Don’t add any sugar or use a sugar substitute.
Gluten-Free – It’s gluten-free.
Other Snack Recipes You May Enjoy
- Ham Dip – A quick and easy cold dip that comes together in no time.
- Buffalo Pretzels – Delicious salty snack with store-bought pretzels and an easy buffalo sauce then baked in the oven.
- BBQ Nachos – Delicious gourmet nachos!
Hope you enjoy this Spicy Freezer Salsa. Tell me in the comments what you served it with!
You might also like these Loaded Nachos!
Spicy Freezer Salsa
- 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 can chopped tomatoes (1 can) undrained (or diced tomatoes)
- 1 Tablespoon lime juice
- 1 teaspoon ground ancho chile pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper (to 1 teaspoon for even more spiciness!)
- 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, ancho chile, cumin, and cayenne 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.)