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Can you freeze salsa?

post #1 of 30
Thread Starter 
So my garden is still giving me some tomatoes (yay) and I want to make some homemade salsa. I don't have a canner, so I'm freezing everything, which is fine, cuz we have lots of room. But, can you freeze salsa? Does everything (onions, peppers, tomatoes, cilantro, lime juice) freeze well? TIA!
post #2 of 30
Technically, yes you can. I froze several batches last year. When it thaws though it has a strange consistency....or at least mine did. I used it as some of the liquid in a chicken/rice/green bean casserole and it was really really good for flavor just not so much for eating. I am interested to see what experience others have had.
post #3 of 30
yes you can. I did last year, and have done some this year. Just make sure you shake it real well before you make it.

Also everything you asked about you can freeze (I have baggies of cut up onions, peppers & tomatoes in my freezer now). The only thing I would be unsure of is the cilantro (by itself), but IN something it should be just fine
post #4 of 30
I processed mine finely and then I froze it. I have been using it in soups, chili, or anything you want to spice up. It doesn't really work so well to be salsa with chips after freezing.
post #5 of 30
While you can freeze salsa, it comes out better if you can it. And it takes almost nothing to process salsa in a water bath. You can use pint jars and process them in a large pot! Canning your own salsa is a great introduction to home canning.
post #6 of 30
Its ok to freeze. I think the longer you leave it, the more it deteriorates. IT put it on top of nacho chips, with some black olives, and a bit of chilli, and warm it in the ove, perfect for movie evening.mmmm
post #7 of 30
Thread Starter 
Thanks for all the tips guys! I think I am going to try both, freeze a batch and attempt to can a batch...hopefully I don't kill anyone w/botulism
post #8 of 30
You definitely can freeze it, but I don't like how it tastes when it unthaws. I only tried it my 1st year of doing salsa....now I only can it.
post #9 of 30
For those who had trouble freezing salsa (found it not to their taste after), was it fresh or roasted salsa? I have some roasted tomatillo salsa I made and stuck part in the freezer. I haven't thawed any out again to try yet, though.
post #10 of 30
I have a recipe for salsa that you put in jars, but you don't need to process it like canning. I have been using it for a couple of years now, haven't killed anyone with botullism. If you would like the recipe, I will post it. Just let me know.
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