Can you freeze homemade salsa?

Yes. Absolutely. Just thaw it before you want to use it.

Can I use canned tomatoes?

Yes, if you want to cut down on some time, but still want to follow my recipe, consider using 4 (14.5 Ounce) cans of crushed or drained diced tomatoes. Reserve the liquid in case it ends up being too thick.

Can this recipe be canned?

Not as is. It needs appropriate acidity to can and I cannot guarantee this with this recipe. Here is a canned salsa recipe.

Easy Homemade Salsa

Description

This restaurant-style Homemade Salsa Recipe is one for the books. It is easy to make and is super delicious. This salsa is a go-to in our house and now it can be the same in yours!

Ingredients

Units Scale

4 1/2 pounds Peeled, cored, and quartered Tomatoes (1/2 Roma, 1/2 celebrity or big boy)*
3/4 Onion, Chopped
4 Garlic Cloves, peeled
1/4 cup jalapeno, chopped
1/4 cup cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cumin

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Instructions

Add all ingredients to large pot
Bring to simmer and cook on medium low for 15 minutes
Use Hand Blender to blend
Simmer for another 15 minutes
Allow to cool and serve

Notes

Blanch tomatoes by dipping in boiling water for 30 seconds to one minute. Remove with metal spoon and allow to cool. The skin should be loose and peelable.
We use about ½ Roma Tomatoes and ½ Big Boy, but the kind of tomato is a bit lenient. Use what you have or what you like!
Like it spicier? Use more pepper or a hotter pepper. A Habanero is always nice for a hot sauce.
We freeze this salsa and it turns out great.
Substitute 4 (14.5 Oz) cans of crushed tomatoes or drained diced tomatoes for a faster version. If drained, reserve some of the liquid and add back in for the consistency you want.