ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Freezer Salsa

Yield Makes 11 to 12 cups
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.

Ingredients

  • 1 pound fresh poblano chilies or green Anaheim (also called California or New Mexico) chilies
  • 1/4 pound fresh jalapeño chilies
  • 5 pounds ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped
  • 2 onions (1 lb. total), chopped
  • 1 cup minced fresh cilantro
  • 1/2 cup lime juice
  • Salt

Nutrition Information

  • calories 18
  • caloriesfromfat 10 %
  • protein 0.7 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 4 g
  • fiber 0.9 g
  • sodium 5.6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Lay poblano and jalapeño chilies in a single layer in a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning occasionally, until skins are blackened and blistered, 15 to 20 minutes. Let cool. Wearing gloves, pull off and discard skin, stems, veins, and seeds. Rinse chilies and chop coarsely.

  2. In a 6- to 8-quart pan, combine chilies, tomatoes, onions, cilantro, lime juice, and salt to taste. Bring to a boil over high heat, then simmer 10 minutes.

  3. Let salsa cool, then serve, chill airtight up to 3 days, or pack in easy-to-use portions in freezer containers and freeze up to 1 year.

  4. Nutritional analysis per 1/4 cup.