See the larger jar of salsa in the background? My husband has just about finished off the jar, and I just
made it 2 days ago! This is a super easy & quick way to make salsa for the freezer. If you like a chunky salsa, then freezer salsa is not for you. Chunky salsa tends to get mushy in the freezer, but we prefer ours thick, but all chopped up, so this is perfect for us.
I have an abundance of little cherry tomatoes growing in my garden. My larger tomato plant is slow to ripen, but that is ok since we are up to our heads in cherry tomatoes.
I saw this mix (Mrs. Wages Create Salsa Mix) when I was at the grocery store and I was happy to see that the ingredient list was short and familiar. I wanted homemade salsa, but my peppers are not ripe yet, so this mix was the perfect answer.
There are 3 different options on the back of the package-Freeze It! Can It! or Serve It! Love that.
I washed my tomatoes and threw them into the food processor. I DID NOT skin and core my tomatoes. Too lazy, plus they were so small...
Then I dumped them in a pan on the stove (no pic, sorry!) and added the dry mix and 1/2 cup of vinegar, and then simmered for 10 minutes.
I let the mixture cool a bit, then poured it into jars.
We have not eaten the salsa that I froze yet, but like I said earlier, the one jar that was left out is almost gone. It really is a tasty salsa, not too expensive (2.59 for the mix, tomatoes were free from my garden), made about 21/2 quarts, and took very little effort!
**I find these salsa mix packets by the canning goods in most grocery stores and walmart.