19 freezer salsa Recipes

tomatoes, fresh cilantro, onions, garlic cloves, jalapenos (medium salsa), habanero peppers , to taste, chopped green peppers, cumin, sea salt, vinegar, limes , juice of

very ripe tomatoes, cooking onions or 2 medium spanish onions, vegetable oil, garlic, minced, jalapeno peppers or 1 can diced green chilis, sweet green peppers (or mix of green and red), tomato paste, white vinegar or 1/4 cup cider vinegar or 1/4 cup lime juice, paprika, granulated sugar, salt, cayenne pepper

chopped onion, chopped celery, sweet red peppers or 1/3 cup green pepper, finely chopped, jalapeno pepper, seeded and finely chopped, garlic cloves, minced, olive oil, tomatoes, peeled, seeded and chopped (about 6 cups), tomato paste, lime juice, white vinegar, honey, sugar, salt, dried basil

chopped onion, chopped celery, chopped sweet red or green pepper, jalapeno peppers, seeded and finely chopped, garlic cloves, minced, olive oil, tomatoes, peeled, seeded and chopped (about 6 cups), tomato paste, lime juice, white vinegar, honey, sugar, salt, dried basil

breakfast sausage, eggs, chopped green onion, chopped green pepper, chopped red pepper, shredded cheddar cheese, salt and pepper, flour tortillas, salsa (optional), sour cream (optional)

field tomatoes, peeled, olive oil, green onions, finely chopped, jalapeno pepper, seeded and finely chopped, garlic, finely chopped, chopped fresh cilantro, lime juice, salt, fresh ground pepper

bacon, jimmy dean reduced-fat sausage, frozen home fries or 1 (8 oz) bag hash browns or 1 (8 oz) bag o brien potatoes, chopped green chilies, drained, dozen eggs (beaten well ), dozen 12-inch flour tortillas, shredded cheese, any flavor, salsa (optional)

black beans, salsa (or recipe 276150), flour tortillas (any size you like ), shredded colby-monterey jack cheese or 8 oz cheddar cheese, frozen vegetables , leftovers are great too, such as spinach, broccoli, green beans, cauliflower, shredded carrots, what

ground chicken breast , patty (we always grind boneless chicken breast and form patties for the freezer), fruit salsa (mango or pineapple work well), monterey jack pepper cheese, whole wheat hamburger bun

onion, finely chopped, celery, finely chopped, sweet red pepper, finely chopped, garlic cloves, minced, olive oil, tomatoes, peeled, seeded and chopped (about 6 cups), tomato paste, lime juice, white vinegar, honey, salt, dried basil

fresh poblano chilies or green anaheim (also called california or new mexico) chilies, fresh jalapeno chilies, ripe tomatoes, rinsed (or peeled, if desired), cored, and chopped, onions (1 lb. total), chopped, minced fresh cilantro, lime juice, salt

diced seeded peeled tomatoes (about 10 large), green peppers, chopped, onions, chopped, jalapeno peppers, seeded and finely chopped, tomato paste, condensed tomato soup, undiluted, white vinegar, sugar, salt, garlic powder, cayenne pepper

ground beef, chopped onion, salsa, reduced-sodium taco seasoning, pinto beans, rinsed and drained, water, shredded reduced-fat cheddar cheese, flour tortillas (8 inches), warmed

lean ground beef, onion, diced (about 3/4 cup), taco seasoning, salt (to taste), pepper (to taste), mild green chilies, chopped, green chili salsa, water, corn tortillas, cheddar cheese or 1 lb monterey jack cheese, grated- less if desired, mild red chile enchilada sauce, green enchilada sauce, sour cream, cream or 3 tbsp milk

bacon, chopped into 1 inch pieces, eggs, chopped green onion, flour tortillas, shredded cheddar cheese, salt and pepper, to taste, salsa (optional), sour cream (optional)

zip -lock bags (quart size freezer bag), permanent marker, eggs - large or extra-large into the bag (not more than 2) shake to combine them., chop any items you enjoy in an omelet ., chesse, ham, bacon, onion, green pepper, tomato, mushrooms, salsa, hash browns

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.