FREEZER SALSA RECIPE CILANTRO RECIPES
DINER'S FREEZER SALSA RECIPE - FOOD.COM
This is a salsa developed because I hate to can and my husband insists on planting at least 100 tomato plants each year. It lasts about a year in the freezer. Last year we ran out at Christmas. Update, I taught my husband how to make and can salsa so we are canning now, probably better. We also have added the limes and some habaneros to taste for the hotter salsa.
Total Time 5 hours 30 minutes
Prep Time 3 hours
Cook Time 2 hours 30 minutes
Yield 6 3-cup servings
Number Of Ingredients 11
Steps:
- Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).
- Chop cilantro ,onion ,garlic and add to tomatoes.
- Chop jalepenos with seeds and put in to 10 quart stock pot.
- Add cumin, salt and vinegar and stir all together.
- Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
- Boil down to about half to get rid of all the extra tomato water.
- I use 3 cup reusable plastic containers.
- Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
- Place lids on and freeze.
Nutrition Facts : Calories 355.8, FatContent 4, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 4741.5, CarbohydrateContent 78, FiberContent 21.6, SugarContent 47.1, ProteinContent 16.3
FREEZER SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 10 cups.
Number Of Ingredients 11
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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FREEZER SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
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
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Cuisine North America, Southwest
Calories 22 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Cuisine North America, Southwest
Calories 22 calories per serving
- 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.
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FREEZER SALSA RECIPE | MYRECIPES
This salsa recipe keeps in the freezer—convenient for impromptu entertaining. The recipe makes a large amount, so you'll have plenty to serve on multiple occasions.
From myrecipes.com
Calories 18 calories per serving
From myrecipes.com
Calories 18 calories per serving
- Nutritional analysis per 1/4 cup.
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FREEZER SALSA RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
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Total Time 1 hours 25 minutes
Calories 100.8 per serving
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Total Time 1 hours 25 minutes
Calories 100.8 per serving
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28/8/2018 · Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about 1/3. Stir occasionally. Cool salsa. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly a gallon of salsa for me). Freeze for up to 6 months. Enjoy, friends!
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