Freezer Salsa

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.

Yield: Makes 11 to 12 cups
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 10%
  • Protein: 0.7g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 4g
  • Fiber: 0.9g
  • Sodium: 5.6mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Freezer Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy