Go Back

(Better Than Restaurant) Freezer Blender Salsa

Leslie @ Lamberts Lately
5 from 4 votes
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 1 gallon


  • 15-20 tomatoes
  • 2 bell peppers
  • 1 large red onion
  • 1 large white onion
  • 4-5 jalapeno peppers stems and seeds removed
  • 6 oz tomato paste
  • 1 bunch cilantro stems removed
  • 1 cup lime juice
  • 4 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp pepper
  • 1 red onion
  • 1/2 bunch cilantro


  • Core tops of tomatoes and cut an "x" in the bottom of the skin. Place in boiling water for 2-3 minutes - immediately remove and place in an ice bath. Allow tomatoes to cool and (easily) take off skins.
  • Puree tomatoes in a blender. Pour into a large stock pot.
  • Roughly chop the remaining ingredients, reserving 1 red onion and 1/2 bunch cilantro for the end. Place ingredients in the blender and puree. Add to tomato mixture in stock pot.
  • Put stock pot over medium heat until mixture lightly boils. Reduce heat to low and simmer for 3-4 hours, until salsa has reduced by about 1/3. Stir occasionally.
  • Cool salsa. Puree reserved red onion and cilantro in your blender and mix into salsa. Pour into quart-sized freezer bags (this recipe made roughly a gallon of salsa for me). Freeze for up to 6 months.
Keyword dip, salsa