A movie date or a match night, life surely tastes the best when paired with the tangy, saucy, sweet, and spicy Mexican salsa!
Whether it’s the fresh and uncooked version or the cooked and pureed one, salsa is undeniably an amazing dip. But it often gets spoiled because of not knowing how to freeze it.
So, can you freeze salsa, and if yes then how do we freeze it?
Yes, you can absolutely freeze your homemade or store-bought salsa. Although homemade salsa tends to be on the watery side, many people choose to store it in a can. You can enjoy it for up to 4 months or more if you freeze and store it properly.
Can you Freeze Salsa by adding tomatoes?
Salsa can be frozen, but it’s not as simple as just popping the jar in the freezer. Follow the steps below for freezing:
Tomatoes may be added to thicken the salsa
If you don’t have the time to cook the salsa down or if you want it to be thicker, use tomato paste which is at room temperature. For every 10 cups of salsa, use 1 can. Add an additional 6 ounces (170 g) of tomato paste to it for an even thicker salsa.
Thicken your salsa
Just boil your salsa long enough for the liquid to evaporate. That would take about 45 minutes. Put the salsa in a saucepan and cook it slowly, stirring occasionally, until the liquid has evaporated by half. If your salsa is already exceptionally thick, you may omit this step. Salsas that are thicker freeze the best. Salsa produced at home or in a store can be prepared using this method.
Cool it to room temperature
Before putting the salsa in the freezer, remove it from the heat and allow it to cool at room temperature. To allow heat to escape, cover the pot with a vented lid. This would take just about an hour. Ice will accumulate at the top of the container if you freeze hot or warm salsa because of humidity. So, this step is really important.
Flash freeze
The salsa should be kept in freezer bags or airtight plastic or glass containers. When the salsa has cooled down, pour it into the container, leaving 34 inches (19 mm) of space at the top so that it will have enough room to expand when it freezes. Use freezer-safe sandwich bags to prepare single salsa servings or to preserve room in your freezer. Before you seal the bag, make sure all the air is out of it. If you want to use salsa often, freeze it in 240 mL increments. You won’t have to thaw your salsa from frozen every time.
The final step
To determine how long your salsa will stay fresh, label the container with the date when you store it in the freezer. If you have different types of salsa, specify whether it is mild or spicy.
And, it’s as simple as that! Just some steps and you’re done!
Also Read: Can You Freeze Almond Milk?
Tips to freeze salsa
Now that you are well adept with freezing salsa, how about some additional amazing tips that you can incorporate?
Never freeze thick salsa
Slice the onions, tomatoes, and peppers into tiny pieces or puree the salsa. Vegetables in large pieces are delightful to eat when they are fresh, but they lose their taste and become watery when frozen. So it’s advisable not to freeze thick salsa.
Freeze in small portions
Every time you take out a serving of salsa to use that day if it is frozen in jars or Ziplock bags, it is exposed to air. One of the main causes of your excellent salsa quickly going bad is this reason- exposure to air. I, therefore, put my salsa in little, airtight jars. By doing this, you can preserve your salsa flavorful and fresh for several months. Indeed, I have no problems freezing salsa for up to 4 months.
How can you defrost salsa?
The process of defrosting frozen cooked salsa is remarkably similar to that of uncooked salsa. Just transfer it overnight from the freezer to the refrigerator. Following that, whisk it thoroughly or simmer it for 5 to 10 minutes while stirring to combine all the ingredients. You may simply omit the defrosting stage and put your frozen salsa straight into the pot if you’re planning to use it to create soup.
Also Read: Can You Freeze Kale?
How can you keep salsa longer?
One method for ensuring that your salsa lasts longer is to use a vacuum sealer. Even though vacuum sealers don’t frequently work with sauces and soups, you can nevertheless make them work. All you need to do is pour the salsa into the container and freeze it for a few hours to get it to somewhat solidify. Thereafter, you can seal the container to get rid of all the air. This will prevent any more air from tainting the flavor of your frozen salsa.
Frequently Asked Questions (FAQ)
Q1. Is salsa good after freezing?
Ans. Yes, salsa is absolutely good after freezing. The best way to keep salsa tasting fresh is to freeze it. Also, you have to freeze for up to 4 months to enjoy it! I prefer to always have fresh salsa in my kitchen because it is a sweet, earthy, and spicy Mexican sauce.
Q2. Can you freeze salsa with fruit in it?
Ans. Yes, fruit salsa can be frozen. For up to two months, store it in the freezer covered in an airtight container. Thereafter, in the refrigerator, thaw it overnight.
Q3. What makes salsa last longer?
Ans. Salsa will stay considerably longer than seven days if it is prepared and canned. Place salsa in an airtight container or ziplock bag and freeze it. To increase the shelf life of a recipe, add lemon or vinegar.
Q4. How do you preserve fresh salsa without cooking it?
Ans. Before cooking, salsa can indeed be canned. However, you must make sure it contains enough acid to reduce the pH. Additionally, during the heat processing or water bath, fresh or raw salsa will be cooked in any case. If you prefer the texture of fresh salsa, canning it won’t require cooking.
Q5. Do you peel tomatoes for salsa?
Ans. While making salsa, you don’t need to peel the tomatoes. My recommendation is to peel tomatoes because some have skins that turn rough and bitter when cooked. Most recipes for fresh tomato salsa include lime juice.
