Can You Freeze Salsa

Can you freeze salsa? Yes, you can. Freezing salsa is the perfect way to make it ahead of time and freeze it to use later.

In this article, we will go through the steps needed to freeze salsa.

What is Salsa?

Salsa is a sauce that is made from tomatoes, onions, peppers and has a spicy taste.

salsa,chips

How To Freeze Homemade Salsa

Whip up a batch of homemade salsa and then freeze to use later.

The first thing you need to do is make your salsa. You will need to gather all the ingredients needed so that you have everything you need close by.

You will need the following ingredients to make the salsa:

10 Tomatoes

2 Onions

2 Green Pepper

4 teaspoons Minced Garlic

1/2 cup Cilantro

1/3 cup Apple Cider Vinegar

6 Jalapenos

2 teaspoons Cumin

2 teaspoon Sugar

1 teaspoon ground coriander

1 Teaspoon Salt and Pepper- add additional salt as needed

1/2 teaspoon cayenne pepper

Directions

  • Cut the tomatoes, onions, and jalapenos into small pieces. Make sure to remove the seeds and core. If you want the salsa extra spicy then you can leave the jalapeno seeds.
tomatoes, peppers, salsa
  • After cutting then you will mix all the ingredients together in a bowl.
  • Add the salsa to a pot and bring to a boil. Reduce heat and stir frequently. Let the salsa simmer for 45-55 minutes to thicken.
  • After cooking let the salsa cool down before freezing.
  • Once the salsa is cooled down you can then transfer it to freezer-safe bags or an airtight container. Label so you know when you froze them. Leave some room at the top of the bags or the container as the salsa will expand when frozen.

Can You Freeze Store Bought Salsa

Yes, you can, but you will need to cook it before freezing.

For store-bought salsa you will need to cook the salsa for about 40-45 minutes or until half of the liquid has disappeared.

After cooking you will let the sauce cool down completely.

Once the salsa is cooled down then you can transfer to freezer-safe bags or an airtight container.

How To Thaw Frozen Salsa

Thaw the salsa in the fridge for 24 hours. Once thawed you may want to discard any excess liquid.

What To Serve Salsa With

You can serve salsa with a variety of different foods. Really anything salty, savory, and meaty. You can use salsa on top of steak, chicken, and baked potatoes.

Salsa also goes well with salads. Add it to chili or use it on top of fish like salmon. You could also use it as a marinade for meats. Skip the cocktail sauce and use it as a sauce for your shrimp.

Salsa also goes great in tacos, casseroles, stuffed peppers, soup, and spaghetti sauce.

Conclusion

Yes, you can freeze salsa. It is a relatively easy process. First cook the salsa, cool, and then freeze to eat later.

Can You Freeze Salsa

Can you freeze salsa? Yes, you can. Freezing salsa is the perfect way to make it ahead of time and freeze to use later.
Prep Time15 mins
Cook Time55 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Can you freeze salsa, Freezing Salsa
Servings: 4
Calories: 26kcal

Ingredients

  • 10 Tomatoes
  • 2 Onions
  • 2 Green Peppers
  • 6 Jalepenos
  • 4 Teaspoons Minced Garlic
  • 1/2 Cup Cilantro
  • 1/3 Cup Apple Cider Vinegar
  • 2 Teaspoons Cumin
  • 2 Teaspoons Sugar
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cayenne Pepper

Instructions

  • Cut the tomatoes, onions, and jalapenos into small pieces. Make sure to remove the seeds and core. If you want the salsa extra spicy then you can leave the jalapeno seeds.
  • After cutting then you will mix all the ingredients in a bowl.
  • Add the salsa to a pot and bring to a boil. Reduce heat and stir frequently. Let the salsa simmer for 45-55 minutes to thicken.
  • After cooking let the salsa cool down before freezing.
  • Once the salsa is cooled down you can then transfer it to freezer-safe bags or an airtight container. Label so you know when you froze them. Leave some room at the top of the bags or the container as the salsa will expand when frozen.

Notes

To get the sauce thicker you can add a can of tomato paste. This is not a canning recipe.

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