can i freeze a blended salsa made of japones chiles, vinegar, water and salt? it was way too hot and i only used a itty bit in my recipe. i'd love to wait until tomatoes come into season to tone it down.
I freeze salsa all the time but find it kind of separates if frozen for more than 4 to 5 months. As an idea, you could just tone down the salsa with a good quality canned whole tomato product or Ro-Tel tomatoes and chiles.