Contest Winning Freezer Salsa Recipes

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FREEZER SALSA

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 10 cups.

Number Of Ingredients 11



Freezer Salsa image

Steps:

  • In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

NON-SPICY SALSA

This delicious salsa is very easy to make and you can add or take out spices and herbs to your taste. This is a fun recipe for kids to make and experiment with.

Provided by PastryLover

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 16

Number Of Ingredients 7



Non-Spicy Salsa image

Steps:

  • Combine onion and garlic in a food processor; process until finely chopped.
  • Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 3.5 mg, Sugar 1.3 g

1 white onion, quartered
4 cloves garlic
3 ¼ cups crushed tomatoes
½ bunch cilantro, chopped
1 teaspoon ground cumin
1 pinch dried oregano, or to taste
1 pinch dried parsley, or to taste

SLOW-COOKED PEACH SALSA

Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. -Peggi Stahnke, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 3h20m

Yield 11 cups.

Number Of Ingredients 9



Slow-Cooked Peach Salsa image

Steps:

  • In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

4 pounds tomatoes (about 12 medium), chopped
1 medium onion, chopped
4 jalapeno peppers, seeded and finely chopped
1/2 to 2/3 cup packed brown sugar
1/4 cup minced fresh cilantro
4 garlic cloves, minced
1 teaspoon salt
4 cups chopped peeled fresh peaches (about 4 medium), divided
1 can (6 ounces) tomato paste

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