By all means, YES!
Fresh, homemade salsa is a perfect candidate for freezing. If you consume it within 6 months, there's not even a noticeable texture change. Far superior and much easier than canning it.
I always make double or triple batches of both my red salsa and my green tomatillo salsa, and freeze the extra.
I would suggest that it would depend on the ingredients of your salsa. There so many variants. I wouldn't freeze a rough chopped pico de gallo. Also, depending on your ingredients, if they include salt, vinegar and / or lime juice, your salsa will keep just fine in the fridge for possibly much, much longer than you are expecting it to.