It’s best to freeze your homemade sauce in resealable salsa containers or ziplock bags: separate your sauce into individual portion sizes and freeze the portions separately to make things easier when defrosting. You can add tomato paste if things are too watery, or you could use cheesecloth to drain out the excess liquid once the salsa has been cooked.You can also leave your salsa to cook for longer on the stovetop to simmer down all that excess juice.This is how a salsa verde is prepared, and these salsas are easy to freeze and thaw. For starters, you can puree your salsa in a food processor for a thicker sauce.There are a few simple ways to thicken up your salsa: For this reason, fresh salsas such as pico de gallo don’t freeze as well as thick, cooked salsas like salsa roja or s alsa verde.

Simply put, the thicker your homemade salsa, the easier it’s going to be preserving salsa by freezing.If you’re freezing homemade salsa, it’s super important to make sure that you remove as much excess water as you can. Salsas have many tomatoes in them, which can give you a watery texture once the salsa has been frozen and then defrosted.However, before you start chopping up chili peppers and tomatoes, it’s important to note that not all homemade salsas freeze equally: The most common varieties of salsa we’ll be looking at freezing in this article are the following: Individually, each salsa can be as spicy as you desire with added jalapenos or chilis. Different salsas have different consistencies, and the distinguishing factor is cooked and uncooked salsas.There are a few popular types of salsa that you’ll find in the store or that you can prepare at home - they are similar, but the distinctions are important when it comes to freezing, as you’ll see further along in this article.Mexican salsas vary from one region to the next, but generally, they are a combination of tomatoes, onions, garlic, and spices such as cilantro, pepper, cumin, and others.In Spanish, the word salsa simply means sauce, but in the context of Mexican and Tex-Mex cuisine, salsa has a much more specific meaning.Your thoughts and opinions may differ.Let’s take a look at the best way to freeze salsa at home! What is salsa?īefore we get into the details of freezing homemade salsa or store-bought salsa, let’s take a look at what we actually mean when we talk about salsa. Thank you!ĭisclaimer: This product was personally purchased by the writer who is sharing her 100% unbiased opinion with the readers of this blog. If you make a purchase, we may or may not receive a small commission which helps to support this site.

If you have never tried this brand before I highly recommend that you do! It’s one of the best that I’ve ever tried! So far I haven’t found it (locally) in any store other than our local Costco. It’s my new favorite salsa and I’m totally hooked on it. I’ve been using it as a topping, a marinade and as a dip. It has the perfect combination of ingredients and can be enjoyed straight from the container or as an ingredient in one of your favorite recipes. This salsa is some of the best that I’ve ever had! It’s perfect. At my age I don’t need mouth-burning heat. When it comes to salsa I’m all about the fruity flavor combinations and I like mine on the “mild” side. While in Costco I picked up a large container of Santa Barbara Original Recipe Mango with Peach Salsa. I use it when I make scrambled eggs, breakfast burritos, tacos, nachos, burritos, fajitas, breakfast casseroles, as a marinade for chicken or fish, and I enjoy snacking on it with my favorite tortilla chips. Item feature was personally purchased by the writer. As someone who primarily lives alone I don’t have a big need on buying in bulk or stocking up. Believe it or not, it was my first time ever shopping in a Costco store. She has a membership and shops there often. Two weeks ago my granddaughter took me into Costco to do some shopping.

Santa barbara mango peach salsa recipe