Best 3 Freezer Salsa Jam Recipes
Salsa jam is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is typically made with fresh tomatoes, onions, peppers, and spices, but there are many variations on the classic recipe. This article provides recipes for three different salsa jams: a traditional tomato salsa jam, a roasted red pepper salsa jam, and a mango salsa jam. All three recipes are easy to make and can be stored in the freezer for up to six months.
The traditional tomato salsa jam is made with fresh tomatoes, onions, peppers, garlic, and spices. It has a slightly spicy flavor and is perfect for adding a kick to tacos, burritos, and quesadillas. The roasted red pepper salsa jam is made with roasted red peppers, onions, garlic, and spices. It has a smoky, sweet flavor and is great for serving with grilled meats, fish, or vegetables. The mango salsa jam is made with fresh mangoes, onions, peppers, garlic, and spices. It has a tropical, fruity flavor and is perfect for adding a sweet and tangy flavor to grilled chicken or fish.
All three of these salsa jams are a great way to add flavor to your favorite dishes. They are also a healthy and convenient way to get your daily dose of fruits and vegetables.
FREEZER SALSA
This amazing homemade Freezer Salsa is such a great alternative to canning salsa - it will keep in the freezer for 3-6 months!
Provided by Make-Ahead Meal Mom
Categories Freezer Meal Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
- Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
- Pulse tomatoes in food processor to roughly chop.
- Dice or chop bell peppers and onions.
- Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
- Place all ingredients into a large stock pot. Bring to a boil.
- Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
- Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.
Nutrition Facts : Calories 63 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 665 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
DINER'S FREEZER SALSA
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.
Provided by diann godbey
Categories Sauces
Time 5h30m
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, Fat 4, SaturatedFat 0.8, Sodium 4741.5, Carbohydrate 78, Fiber 21.6, Sugar 47.1, Protein 16.3
FREEZER SALSA
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.
Provided by Kate in Ontario
Categories Vegetable
Time 1h25m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Peel,core, seed and coarsely chop tomatoes.
- You should have 10 cups.
- Peel and finely chop onions.
- Heat oil in a large pot over medium heat.
- When hot, add onions and garlic.
- Cook, stirring often, until onions are soft.
- Meanwhile, seed and finely chop jalapenos.
- Seed and coarsely chop sweet peppers.
- When onions are soft, stir in tomato paste.
- Add tomatoes, peppers, vinegar, paprika, sugar and salt.
- For extra heat stir in cayenne.
- Bring to boil and lower heat until it gently boils.
- Cook uncovered stirring occasionally until thickened, about 30 minutes.
- Store covered in refrigerator for 1 week or freeze.
- Flavor improves in the refrigerator or freezer.
Tips:
- Choose ripe and fresh ingredients for the best flavor.
- Use a variety of peppers to create different levels of heat.
- Add some citrus juice to brighten up the flavor.
- Don't be afraid to experiment with different ingredients.
- Sterilize your jars and lids before filling them with salsa.
- Process the salsa in a boiling water bath for at least 10 minutes.
- Store the salsa in a cool, dark place for up to a year.
- Serve the salsa with tortilla chips, tacos, burritos, or grilled meats.
Conclusion:
Making freezer salsa and jam is a great way to preserve the flavors of summer all year long. With a little planning and effort, you can enjoy delicious, homemade salsa and jam whenever you want. So next time you have a bountiful harvest of tomatoes, peppers, or fruit, be sure to make a batch of freezer salsa or jam. You'll be glad you did!
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