Freezer Salsa Recipe

Published on October 29th 2023 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Freezer salsa with nachos.

While fresh salsa is best, you don't always have time to make it. That's where Freezer Salsa comes in. You can make a big batch of salsa, freeze it, then thaw it in the fridge overnight. To make the freezer, salsa, garlic, jalapeños, yellow bell peppers, onions, cumin, lime juice, salt, maple syrup, and cilantro are simmered over low heat until tender. Cooking the vegetables removes some of their liquid, preventing the salsa from being watery once defrosted. Next, the salsa is blended, loaded into containers, and popped into the freezer. Once the freezer salsa is thawed, you will have a bowl of delicious salsa that goes perfectly with keto tortilla chips. 


Is it OK to freeze homemade salsa?

Yes, you can freeze homemade salsa. Store the salsa in freezer-safe airtight containers, leaving room for the salsa to expand as it freezes. Additionally, if you plan to freeze salsa, freeze it 1 hour after it was made. This will ensure the salsa lasts as long as possible. 


Is freezing salsa better than canning?

It depends on who you ask. Some people prefer canning salsa, while others prefer freezing it. It is easier to freeze salsa since you don't need a canner. Therefore, freezing may be the best option if you are looking for an easy way to preserve salsa. 


How long does homemade salsa last in the freezer?

Homemade salsa will last in the freezer for up to 1 year as long as it is stored properly. 


What type of freezer container can I use for freezing salsa?

Use an airtight freezer-safe container to store the freezer salsa. Do not store the salsa in a Ziploc bag. The salsa ingredients can get squished, which will have a mushy texture once thawed. 


Author: Sarah Leadon
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
4 persons


Freezer Salsa Ingredients
  • 1 tablespoon Olive Oil


  • 1 medium Red Onion, roughly chopped


  • 1 medium Yellow Bell Pepper, roughly chopped


  • 3 cloves Garlic


  • 1 Jalapeño, seeds removed, halved

  • 7 Roma Tomatoes, roughly chopped


  • 1 teaspoon Ground Cumin


  • 1 teaspoon Kosher Salt


  • 1 teaspoon Maple Syrup


  • Juice of half a Lime


  • 1/3 cup Cilantro, chopped


Freezer Salsa

Prepare the ingredients needed. Place the olive oil into a medium skillet and set it over medium-high heat. 


Prepare the ingredients needed. In a medium skillet over medium-high heat, add the olive oil.

Add the onions, bell peppers, jalapeños, and garlic to the skillet. Cook them for 3 minutes. 


Add the bell peppers, jalapenos, onions, and garlic to the skillet. They should be cooked for three minutes.

Add the Roma tomatoes, cumin, kosher salt, maple syrup, lime juice, and cilantro and stir to combine. 


Stir in the cilantro, maple syrup, lime juice, cumin, kosher salt, and Roma tomatoes after adding them.

Decrease the heat to low and let the salsa cook for 10 minutes. Remove the salsa from the heat and let it cool for 10 minutes. 


Turn the heat down to low and allow the salsa simmer for ten minutes. After 10 minutes, turn off the heat and allow the salsa cool.

Pour the salsa into a food processor and blend it until it reaches your desired consistency. 


Put the salsa in a food processor and blend it to the desired consistency.

Let the salsa cool completely, then divide it between 2 freezer-safe containers, leaving 1/2-inch of headspace. 


Divide the salsa between two freezer-safe containers, leaving 1/2-inch of headroom, after allowing it to cool fully.

Serve the salsa immediately, or store the salsa in the fridge for 2–3 days or in the freezer for up to 1 year. 

Serve the salsa right away, or keep it in the fridge for two to three days or the freezer for up to a year.
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon