How to Make Fresh Salsa & Freeze It

Fresh salsa is great any time. Whether you are just snacking with chips or entertaining a large crowd, fresh salsa is a must and will be the first dish to empty. If you make too much, you can freeze it. Keep in mind, though, that freezing it will cause the salsa to lose its "crunchiness." It is still delicious, still has a fresh taste and can also be used in cooking for Mexican foods, casseroles and meat marinades. The following recipe uses fresh ingredients except for the tomatoes, so you don't have to blanch and peel them.

Things You'll Need

• 2 large cans diced tomatoes in juice
• 2 to 4 large jalapenos
• 1 large onion
• 1 to 2 cloves garlic
• 2 tbsp. lime juice
• 1 tbsp. black pepper
• 1 tsp. cumin
• 1 to 2 tbsp. cilantro
• Food processor or blender
• Large bowl
• Freezer containers
• 1/2 cup water
• Salt to taste

Instructions

1. Empty the canned tomatoes into a food processor or blender. Process lightly, keeping the tomatoes in small chunks. Place into a bowl.

2. Add onion, jalapenos and garlic to the processor or blender and process lightly. Pour into the bowl with the tomatoes.

3. Add the seasonings to the bowl with the water and lime juice. Mix well. Serve fresh with chips or with a meal.

4. Put the leftover salsa in airtight freezer containers and freeze. For best results, use within 3 months.

5. Thaw the salsa in the refrigerator. When thawed, put in a food processor or blender and blend well. Serve as restaurant-style salsa or use in cooking.

Tips & Warnings

• Add serrano peppers for an even hotter taste.

Resources

• Read this Article in Spanish