Can I freeze salsa?
My garden is full off tomato cilantro and peppers. I want to make a huge batch of salsa and freeze portions. Anyone ever tried it???
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My garden is full off tomato cilantro and peppers. I want to make a huge batch of salsa and freeze portions. Anyone ever tried it???
6 Comments
Vegetables are made of cellulose and when they freeze the cellulose molecules shatter like glass. This is why when you freeze items they become watery.
Any thing cooked down to release the water help.
But some cooked salsas can be frozen successfully. If there are fresh ingredients like cilantro or scallions added after cooking, it's best to omit them--their texture suffers badly from freezing and thawing.. Instead, add them fresh to the thawed and reheated salsa base. I often freeze the base of salsa verde and salsa ranchera when tomatillos or tomatoes are abundant. Some liquid separates out during freezing, but reheating takes care of that.
I've had good luck freezing enchilada sauces, too.