Homemade salsa is great, but sometimes you don’t have time to do all that chopping before company comes over. Make this zesty salsa ahead of time, divide it into useable portions and store it in the freezer. Thaw some in the fridge when you plan on serving tortilla chips or want to make our Taco Salad, Easy Cheesy Bean Dip or another Mexican favourite.

Yield: Makes 12 cups.



  • ​2 cans (28 oz/796 mL each) diced tomatoes
  • 1 can (13 oz/369 mL) tomato paste
  • 2 tbsp canola oil
  • 4 cups chopped red onions
  • 1/3 cup finely chopped garlic
  • 2 cups chopped red bell peppers
  • 1/2 cup finely chopped seeded jalapeno peppers
  • 1/2 cup white balsamic vinegar
  • 1 cup chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp packed golden brown sugar
  • 1 tbsp salt
  • 2 tsp red pepper flakes
  • 1/2 tsp grated lime peel


  1. Combine tomatoes and tomato paste in a large bowl; set aside.
  2. Heat oil in a large deep non-stick frypan over medium heat. Add red onions and sauté for 2 minutes.
  3. Add garlic and cook, stirring, for 1 minute.
  4. Add red peppers and sauté for 2 minutes.
  5. Add jalapeno peppers and cook, stirring, for 30 seconds. Remove from heat and stir in vinegar.
  6. Add red onion mixture to tomato mixture and stir to combine. Stir in cilantro, lime juice, brown sugar, salt, red pepper flakes and lime peel; cool slightly.
  7. Spoon salsa into freezer containers and freeze for up to 4 months.
  8. Thaw salsa in refrigerator. Thawed salsa may be refrigerated for up to 4 days.
Nutritional analysis per 2 tbsp serving:


122 calories, 2.8 g fat, 3.6 g protein, 24.3 g carbohydrate, 4.2 g fibre, 1041 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.