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Mar 10, 2009 03:27 PM

freezing salsa?

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.

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    1. 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.

      1. I didn't like the consistency frozen, but maybe someone has good ideas how too. I tried a couple of times.

        1 Reply
        1. re: kchurchill5

          I think short term freezing is ok but probably the way to go with salsa because of the texture you want with tomatoes is a canning process.

        2. freezing is fine, but will effect the taste ever so slightly. I make a double portion of quick red enchilada sauce and freeze half to cut down on the steps for next time enchiladas.