Salsa is a tasty condiment that complements almost anything beyond Mexican dishes. Making it from scratch is also a great way to use up your tomatoes harvest.
When you make a huge batch that your family can eat before it goes bad, you might be wondering: how can you preserve homemade salsa?
Canning salsa is definitely a popular option. But, if you’re not really a fan of canning, try freezing it!
This might be surprising for some people, but yes, you can freeze salsa!
If this sounds what you’re looking for, keep reading. This article shares great little tips to freeze this Mexican staple to make it last for months.
How To Freeze Homemade Salsa
Fresh salsa tastes most delicious. But, even a quick and easy recipe doesn’t look attractive when life gets you busy. Making in a large batch and freezing it for later meals is obviously a time-saver. Everyone should give it a try.
Appearance-wise, freezable salsa may not look as vibrant and fresh. Still, it is just as tasty as its fresh counterpart!
A word of caution, to make this red sauce freezer-friendly, you need to cook salsa before freezing. So, you can’t just stash away fresh salsa leftovers in the freezer.
That’s it. With a little adjustment to your favorite recipe, you can have freezer salsa on hand for as long as you want.
Here is our simple guide to freezing homemade this red sauce properly to get the best possible result.
- 1. Prepare salsa according to your favorite recipe and cook it down. If you don’t have one, try a tested recipe from reliable sources such as from the USDA.
- 2. Cook it to your desired thickness and consistency. It usually takes 30 to 45 minutes.
- 3. Allow it to cool completely.
- 4. Portion it out to appropriate serving sizes for easier thawing.
- 5. Pack into a freezer-safe container, mason jar, or freezer bag.
- 6. Leave ½ headspace.
- 7. Seal the container tightly. If you’re freezing in a freezer bag, flatten it out to save space.
- 8. Mark the name and freezing date on the package.
- 9. Transfer to the freezer.
If you’re freezing store-bought salsa, don’t freeze in its original container. Transfer the sauce into a freezer-safe container and follow the same procedures above.
Thawing and Using Frozen Salsa
When it’s time for a nacho’s party, thaw frozen salsa in the refrigerator. As the sauce thaws, it may look watery. Don’t worry, it’s not a big deal at all.
If using it for cooked recipes, you can use it as is. To serve in the dipping sauce, just drain off the excess liquid, give it a good stir, and it’s ready.
How Long Does Salsa Last In The Freezer?
You can generally expect your homemade sauce to maintain its maximum freshness for up to 2 to 6 months after freezing.
Even the USDA suggests freezing the sauce for up to 12 months. This broad time frame is influenced by the cooking procedure and ingredients quality.
As with other frozen foods, the delicious flavors will slightly diminish as time goes by. If this is your first time freezing the sauce, try to taste it for the first two months. Check if the taste is still up to your standard.
After thawing, use the sauce immediately. Keep any leftovers refrigerated in a sealed container for 5 to 7 days.
No, unfortunately not. Cooking is necessary before freezing salsa to kill bacteria and subsequently make the sauce more stable.
Yes. This green or tomatillo salsa is generally more freezer-friendly because the recipe usually requires boiling down the ingredients. In case it doesn’t, make sure to cook them down if you aim to freeze the sauce.
Yes. As much as you love this flavorful condiment, salsa eventually goes bad. Always store fresh salsa refrigerated in a sealed container. For a store-bought one, keep it following the storage instructions.
Commercially-prepared salsa typically lasts for 7 to 10 days after opening or 2 weeks, tops. Make sure to close the container tightly and refrigerate it promptly.
This famous condiment is made from a combination of fresh ingredients, including tomatoes, cilantro, and chilies. It can make you sick if it is contaminated with harmful bacteria. Therefore, make sure to rinse all ingredients thoroughly, prepare the sauce accordingly and refrigerate it properly.
Our best advice is to throw it away. The USDA recommends refrigerating this fresh condiment within 2 hours to prevent spoilage and bacterial growth that can make you sick.
In essence, you can make ahead a freezer salsa and preserve it for future meals. The only difference with fresh salsa is you need to cook the sauce before freezing.
Now that you know how to freeze this Mexican condiment, you can get your party-ready salsa in advance. Follow our tips on freezing this popular condiment, so you can have this wonderfully tasty sauce any time you want.
*image by serezniy/depositphotos