Can You Freeze Homemade Salsa? Here Is The Recipe!

Nothing beats fresh homemade salsa made from scratch, especially when it’s made with the finest ingredients. The ideal complement to tacos, burritos, enchiladas, and more! It’s a must-have for any Mexican meal, and it’s even better made at home, where you can personalize it.

Yes, you read that correctly. You can freeze your homemade salsa for later use if you don’t need it right away. It’s the ideal method to keep your homemade salsa fresh so you can enjoy it the next time you have a meal that screams for a memorable dip.

Putting Homemade Salsa in the Freezer

You can keep your homemade salsa in one of the following containers: zip lock freezer bags, mason jars, airtight containers, or Tupperware. Ziplock freezer bags are my favorite because they are easy to store in batches and quickly thawed in the fridge as needed.

Regardless of which method you choose, make sure all storage containers are clean and sterilized. Suppose you’re using mason jars or other airtight containers, for example. In that case, you should adequately wash them before soaking them in boiling water to destroy any bacteria. Wipe away any extra water and store the salsa in it.

It’s best to use small storage containers so you can batch your homemade salsa and defrost it quickly. It can be challenging to get it out to thaw when you store it in one large container because it hardens when it freezes. Thanks to the compact containers, you can defrost your homemade salsa without wasting a drop for your next meal prep.

Fill clean storage containers halfway with your homemade salsa. Allow at least half an inch of space between the lid and the top of the container.

Cover the container and make sure it’s well-sealed to prevent any cold air from forming frozen lumps in the salsa.

To keep track of the expiration date, label your salsa. To minimize food contamination or consuming rotten food, it’s best to keep track of the expiration dates of all frozen foods.

Making Frozen Salsa at Home

This is the most incredible time to try it out if you haven’t already. Save yourself the trouble of making salsa from scratch all of the time by freezing some extras. Here’s a unique dish for you to try at home.

Ingredients:

• 12 cups ripe tomatoes, chopped
• 3/4 cup chopped cilantro
• Two onions,
• Ten Chopped  jalapeño peppers,
• Chopped three green peppers,
• Chopped ten garlic cloves, coarsely chopped
• 1/2 CUP LIMON JUICE
• Brown sugar, 2 tbsp.
• Three teaspoons of salt
• 2 tsp pepper (ground)

Instructions:

Boil some water in a large pot and add all of the tomatoes to simmer. Cook the tomatoes with a pinch of salt until the skin begins to peel.

Remove the boiled tomatoes and set them aside to cool for about 5 minutes, or until they are cool enough to handle.

Only the flesh of the tomatoes should be left once they have been peeled. You can also throw away the seeds, but it is up to you. If you prefer to keep the skins on your tomatoes, you can skip the boiling step and cut right away.

Set aside all of the tomatoes after thinly chopping them.

Then chop the remaining ingredients, including onions, jalapeño peppers, green peppers, garlic cloves, and cilantro. All of the vegetables should be thinly chopped in the same way that the tomatoes were.

Combine all of the seasonings in a separate small bowl: lime juice, brown sugar, salt, and pepper. Mix thoroughly to include all of the ingredients.

Return to the large saucepan and combine all of the chopped ingredients with the seasoning blend. Stir until everything is thoroughly blended.

Bring the salsa to a boil for at least 30 minutes or until the sauce reaches the desired thickness.

After the salsa has been made, allow it to cool fully before storing it.

FAQs

How long can you keep homemade frozen salsa in the freezer?

The wonderful thing about preserving homemade salsa is that it lasts a long time. If the containers are firmly packed, they will stay edible in the freezer for up to 6 months. You have a 6-month supply of endless salsa without having to re-prepare it every time you need it for everyday meals, special occasions, or to satisfy cravings.

What’s up with my homemade salsa being so watery?

The reason for this is because of the tomato seeds. That’s why some chefs remove the seeds from salsa before boiling it to get a thicker consistency. You can fix this by cooking the sauce for longer or thickening it with a rue. If it becomes too watery, don’t worry; remove the seeds the next time to achieve a better salsa consistency.

Do I have to peel the tomatoes if I’m making salsa?

When creating salsa, it’s better if the tomatoes are peeled. Remove the skin if you prefer your salsa to be smooth and flavorful. You can keep it if you don’t mind chewing the tough skin. It all depends on personal preference; some people enjoy it with intact skin, while others do not. Roasting or grilling are two other methods for readily peeling tomato skin besides boiling.

How can I tell if the salsa has gone wrong?

It becomes clear when salsa has gone sour or is no longer edible. You can see Mold traces on the surface of the salsa. Once you’ve seen it, toss it out and don’t even try to taste it to be sure.

Try a bite of it if there are no molds visible on the surface. If you’re unsure, toss it out. If it’s overly sour or has a foul odor, throw it out right away. Do not eat rotten salsa and discard the entire batch.

How do you thaw frozen homemade salsa?

Take the salsa out of the freezer and place it in the top fridge the day before you plan to eat it. Allow it to defrost for at least one night or no more than three days. If you’re in a hurry, a defrost setting on the microwave oven will suffice. Just keep an eye on the temperature to avoid serving overheated salsa.

How long can you keep homemade salsa in the refrigerator?

If you don’t keep the salsa in the freezer, you can eat it within six days of making it if you keep it in the fridge. Never leave the salsa out in the open for more than 2 hours at room temperature. Bacteria will most likely begin to build up, causing it to spoil quickly.

Take out as much salsa as you require and return it to the fridge as soon as possible.

The Most Important Takeaway

When you plan ahead and freeze salsa for up to 6 months, you’ll never have to worry about running out at home. It’s one of the best ways to store tomatoes, especially if you’ve had a bumper crop this year.

Instead of discarding a portion of it, turn it into a flavorful salsa that will last you half a year. You can enjoy your favorite Mexican recipes at any moment if you prepare them correctly.