SALSA from Frozen and Fresh Tomatoes 

Finally someone else who freezes their tomatoes. Years ago I started telling friends and family they could do this. You are the first I've seen, none of them believed me. I was single working 10 to 12 hr days. I planted 2 plants and they grew about 5 ft tall, I couldn't give them away, so I bought a bunch of 1 gallon bags and started freezing them. Later I could just run a little water over them and the skins would fall off. It's fantastic for making sauce, salsa, canning what ever you want. Thanks for sharing. Maybe now I'll be believed LOL.

I just wanted to share an awesome salsa recipe that i got years ago from either countryside magazine or backwoods home magazine, can't remember now, but wrote it down and i don't use any other it is gooood! 18 large roma tomatoes, peeled and chopped, 2 tsp garlic salt, 2 large onions chopped, 1/2 cup white distilled vinegar, 2 large green peppers chopped, 2 tsp salt (canning), 3/4 tsp crushed chili peppers, ( i used red pepper flakes), 2 tsp sugar, 3/4 tsp cumin, 1/2 tsp pepper. (Cook 1 hour, stirring often, fill sterilized jars. Place in boiling water bath for 20 minutes. Enjoy! It taste like name brand med salsa from the store.

Hi ❤ the video in 2023. ❤Fran. P. 👍👍👍

beautiful salsa don't you just love those full jars sitting on the counter

You should dehydrate those skins and grind them us for soups, they are very good and easy to do!

So what is the recipe for your improved salsa pretty please. I saw it was 20 cups of tomatoes, but I didn't catch the rest. Thank you. Enjoy your videos, we want more😁

I just love it that you guys work together in the kitchen doing your canning. That is where a great relationship starts.The more we work together with our partners the closer we will be in everything we do. Blessings to you.

Danny, I know this is late coming but take the too much vinegar salsa and cook it in your slo cooker with chicken breasts about 5 hrs and top it with cheddar cheese. it's delicious!

I've added this recipe to DSH Cookbook. Yep, keeping notes. Thanks for the video - I KNOW this was time consuming.

I have never heard of adding bell pepper to salsa. I always use tomatoes, jalapeños, cilantro, onion and garlic and touch of lime.

Danny & Wanda did you know you can thicken your Salsa with potato flakes! Yelp Potato Flakes... Some times no matter how much you cook tomato's down ya just can not thicken it. A touch of flakes really makes a difference & it does not change the taste give it a try in a small amount in pan & jar up 1 jar.. you will see. I learned that from my Great Grandma Vie. I thought she was nuts.. Then when I started canning I started doing it. I also use it to thicken Chili or soups. I do add tomato paste to my salsa's for a added touch of screaming tomato taste :) Some times I will add Chipotle Peppers to a batch. YUM your salsa looks awesome I can not wait to start making mine got a month or two.. Big hugs from my home to yours.. Happy Father's Day Danny!

thx for showing us how to make salsa from frozen tomatoes! I will be using this idea for some winter canning & I am wanting to heat up the house on cold winters night. I am personally inviting you to join along with all of us out here in RU-vid Land who can & preserve. I have put together a #Preserve the Taste of Summer Canning Collaboration Challenge . . . it's open to ANYONEout here in RU-vid to enter their canning or preserving video(s). (You can add as many videos as you like) & the collaboration is open until fall. I hope to see you join us for the fun! XOXO Happing Canning!

I really like the idea of using it as a base for many dishes!

No cilantro?

Hey Wanda how on earth did you get Danny to help with the canning ? I can't my husband to do nothing in the kitchen

Hey wanda.. looks delish.. wanted to ask you.. where did u get the little blue stick.. assuming magnetic.. that you use to pick up the rings and lids out of the hot water.. ive never seen one of those.. would love to sample your salsa.. looks so yummy.. thanks for sharing😄

You made Rotel!

I never thought to use my fryer basket like that! Looks like it works like a charm!

That looks like some seriously good spaghetti sauce base. Thanks Danny and Wanda.

Arriva Viva Deep South Homestead with their mild salsa base, add marcomies to desired heat level and add chips for a snack while editing videos. I would have to cut the salt and sugar, use honey and pink himalayan sea salt, for non-processed flavoring. For a traditional taste try agave syrup for the honey. But it still looked good tho. Try it with steamed okra added into mix. Call it North Americana dip, as you get some Canadian chips.

I know this is an old video. We have tomatoes in our deep freezer from July 2021, not sure if they're still good. We never got around to making our salsa last year.

I love your waterbath canner rack! Did you buy it separately?

Oh my goodness thank you so much for this, I'm very nervous about canning tomato stuff...now I'm excited! Thank you so much!

which did you prefer, the fresh or frozen? Also were the peppers in the first video frozen also?

Hey Danny if you will cut a X in the blossom end of the tomato they will crack quicker

Thanks for posting. Basically same as I've done. Tweaking recipe for personal likes is always a good thing. Many people think they have to follow ingredient list a t ..

Thanks for showing the way you freeze the tomatoes. I will definitely try this method. 👍

I love canning tomatoes from frozen. They are so easy to skin. Chris is my taste tester for most of my sauces, salsas, and jellies. I carry spoonful's to him, and he offer suggestions, and tweaks, before I put them in jars. I bet, you can rescue that vinegar salsa in a crockpot dish, or with a little extra sugar, or molasses.

I have never used vinegar in my salsa. I had an old mexican lady that own a restaurant to teach me how to make salsa.

Put tomato in oven on cookie sheets 350 for 30 min very easy to peel.

Awesome !! Thanks! Is it written somewhere?

Good morning from Nothern VA...waaay too close to DC! I am writing down the salsa recipe while watching the video. I know you were multiplying the ingredents x3 as you go. When you got to the apple cider vinegar and salt, did you give the salt and vinegar as it is x3 or did you give the x3 amounts? You said 1.5 cups ACV and 1.5 tsp salt. Should those numbers be multiplied up to 4.5 of each ingredient?

Holy Tomatoes! This looks so yummy! I like salsa on a baked potato. Healthier than butter or sour cream. Thanks for sharing with us! You guys are the best! 🤗👍👍👍

When is your next video? :D Keep it up!

Sure looks DEELISH! Tell ya what, though...sure am craving tomato juice, too! A few years back we purchased a spice blend from a little Mom and Pop store and it was simply called Bloody Mary seasoning. Boy did it pack a whallop! The dehydrated horseradish was on point but they had put freeze dried Worcestershire sauce in it, too. I've never seen anything like it anywhere to restock...but if I do I will send you some to sprinkle in your tomato juice...no vodka needed!

Beautiful looking salsa! I hope it taste as good as it looks.

Easy do salsa-n-sauce time saving method. Want to spice it up as a salsa? Add your own heat. Need to make chili or spaghetti really quickly? Just add appropriate seasonings, meat, and your are good to go in no time, right? Thanks for simplicity and for sharing. :)

How many tomatoes?

I enjoyed the video! Keep it up!

Come to Texas and we can teach ya

Add tomato paste if too watery

Did the different ball books have different recipe in each version or was there duplicates? Skinning seemed so simple. Wow

Thank you for sharing your recipe. I always add some cilantro. Yummy. Have a blessed night.

I'm with you on all the versions earlier than the newest one--too darned vinegary and wrecks it. The only one that doesn't have too much vinegar to me is the one in the All New Ball Book of Canning and Preserving from 2016 on page 163. It doesn't use vinegar at all. It uses lime juice and boy does that make a positive difference. Interested to see your new recipe.

What type of paring knife is that? I have a couple knives that resemble that i bought years ago at a festival. My tomato knife is still awesome, urs looks like the same company made it but I CANNOT remember the name 😣

My husband would never let me freeze or refrigerate tomatoes because he says it makes them taste mealy. I would love to do just one batch of salsa on the down low with frozen tomatoes, just to see if he can taste the difference! Last year I ended up baking all of our tomatoes we couldn't use up right away, and pureeing them to make soup base just because he wouldn't let me freeze some. I guess whatever gets it all used up so they don't go to waste is a good thing! Thanks for the inspiring video!!!

Lol. For a while there I thought you were making tomato sauce/spaghetti sauce and trying to pass it off as salsa. Love your idea of making a base to use for multiple purposes. I can actual hot salsa, red and green varieties. Don't use vinegar though. Does it help preserve the sauce longer?

This is like stewed tomatoes!

Have you tried putting tomatoes through your stove top juicer? Maybe tomato juice would be to thick for it? But maybe an easier way to get the juice out when you need a 'dry' pulp to make salsa?

Jalapeños is a must

I followed your lead and froze my excess tomatoes. They work beautifully in all recipes. It’s so fast to peel them.

I like love salsa Awesome video thank you for sharing.

I skin and cut my tomatoes then freeze them. Just dump them in pot when making salsa. I also cut onion and freeze.

Whoa, where's the jalapeño and cumin or cilantro? Salsa needs some heat 🌋lol

So fun to watch! Different areas of the country do different things with their salsa, and cookbooks have lots of recipes now. I like the idea of creating a base and then do the doctoring up later according to your taste preferences. Nice job!

wow, may be a misprint in the book. way to much vinegar.

If you buy pickled jalapeno diced peppers....good in salsa.

I don't use vinegar in my fresh salsa, do you have to use it to can salsa?

Delicious

I was really shocked st the amount of Vinegar in the first Salsa recipe, it seemed disproportionately high. I didn't know that Salsa even had Vinegar in it just Tomatoes, Garlic, Onions, Peppers, maybe some Coriander (Cilantro ) along with the Salt. Leaving it out means your Spaghetti Bolognese won't have a Mexican taste so good call there. Were you pleased with your 2nd batch's taste?

Thanks for sharing your recipe! Have a blessed Sunday.

Do you not have to debubble with water bath canning?

Danny, you always have a goal of how many jars you would like to can, so have you met your goal? May G-d bless your share! I pray for the sweetness of your sabbath give the energy you need for the week.

Man that salsa looked thumbs up brother.

Awesome! Im freezing my tomatoes now!

I tried a salsa called Annie's Salsa from the garden web forum. I will share the recipe I have from there with you. She works with the home extension office in her state and she perfected the recipe for a long time until she finally got happy with the recipe. I tried it many years ago and we all flipped out over it so it's been THE ONE I use every year. I always double or triple the recipe because 6 pints would never be enough for us. lol One year I shared with a friend and they came back for more. lol Hope you enjoy the recipe if you try it. Annie's Salsa- Makes 6 pints 8 cups tomatoes, peeled, chopped and drained 2-1/2 cups chopped onion 1-1/2 cups chopped green bell pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 cup fresh cilantro (optional) Dried would be better so it doesn't change the PH over time once canned!! 1/3 cup sugar (I use Stevia here and don't put this much, I just keep tasting until it's the desired sweetness) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce 8-16 oz canned tomato paste (amount is your choice depending on how thick you want it to be) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in a bowl water bath.

Reminds me of stewed tomatoes....:)

Hmmmm iv never seen cooked salsa

Thank you for sharing your wisdom.

Great video! Thank you!

We add cilantro to ours

Looks real purty!

Marinade for game !

#yum

How many tomatoes did you use? I was writing the recipe down as you went and you just said "some" lol

Do you add any "heat"? Dried or fresh hot peppers?

That looks awesome

Would a vegetable chopper work for tomatoes? If it would, it would make the job faster than chopping by hand. I know I would have to use gloves to handle that many tomatoes. The acid would be burning my hands.