Freezer Salsa

Published Date
March 12th 2023
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Freezer salsa with nachos.
Freezer salsa with nachos close up.
Freezer salsa in freezer safe container.

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. 

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Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
4 persons


Freezer Salsa Ingredients


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.
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