Nacho snack with salsa instead of cheese is my husband’s new-found favorite. The first time we bought nachos from a nearby grocery, we tried to prepare our own salsa. There was some leftover which I had to discard the next day. Can I freeze homemade salsa and use it again? How will it keep fresh when frozen?
Definitely, you may freeze your homemade salsa and revive it again for later use. But it is better to use it again for purposes other than pairing it with your nachos.
Freezing is still the best method when preserving any kind of salsa. With temperature set at zero degree or below, the pathogens that cause spoilage are killed and prevented from multiplying. You can freeze homemade salsa indefinitely, but you should keep it only up to two months for its finest quality.
Can You Freeze Homemade Salsa
Salsa can stand alone as a main dish. You may pair it with a healthy rice meal, or you may use it as a flavorful condiment for potato and nacho snacks.
Frozen salsa, however, may not do well if you intend to serve it on its own. The freezing process, including the thawing, may cause it to be too watery and the taste may not be that fine at all.
It won’t be ideal for a savory nacho sauce, because the vegetable ingredients cannot stay fresh and frisky as the raw salsa you have prepared before freezing it.
Incorporating it in cooked recipes is the ideal way to use a frozen homemade salsa. This is because the change in texture and taste of the salsa after freezing and thawing wouldn’t affect your dish that much.
Freezing a salsa that is prepared out of raw tomatoes is not recommended because of its high water content. The best way is to cook the tomatoes before freezing for better storage.
How to Freeze Homemade Salsa
If you have a garden of tomatoes, you can preserve them for use throughout the year by turning the ripe ones into a homemade salsa before freezing.
- Select only a handful of high-quality, not overly-ripened tomatoes
- Prepare the necessary ingredients for your salsa such as vinegar and salt, among others
- Wash the tomatoes and blanch them in a pot of boiling water until the skin rips off
- Peel the tomatoes, remove the core and slice them into tiny pieces
- Mix all the salsa ingredients in a large pot and set it to boil
- Lower the heat and simmer for 40 minutes until much of the water dries out
- Let it cool for not more than 2 hours
- You may also put them into ice cube trays for better handling when thawing only the amount of salsa you need
- Leave a half-inch headspace in the jar or container
- Cover it with plastic wrap, seal tightly, label the container and freeze
Simple Tips & Tricks for Freezing Salsa
Use a glass jars or freezer-safe bags: When freezing your salsa, keep it in glass jars or freezer-safe bags. Using plastic containers can make the salsa freeze too hard for easy storage or break open easily. Freezing your salsa in smaller portions will help it thaw out faster, as well.
Make small portions of salsa for freezing: Freezing small amounts of salsa at a time is easier to manage than trying to freeze large portions. Once your small portions are frozen, you can place the bags together in one larger bag for storage. This will save space when defrosting and prevent freezer burn.
Don’t freeze chunky salsa: Since raw salsa contains chunks of raw vegetables and fruits, the texture of the dish changes when frozen. After thawing, chunky salsas become watery and bland tasting. A better choice is to try freezing salsa with smaller pieces or a puréed version.
Don’t freeze raw salsa: Raw salsas contain large amounts of moisture that can ruin the texture of frozen foods. Freezing raw salsa will result in an unappetizing meal upon thawing, so instead freeze cooked salsas, which are less watery than their raw counterparts.
Homemade Salsa Recipes
Salsa is a wonderful way to use up some of your vegetables and make a healthier alternative. Whether you like it hot and spicy or mild and sweet, there is a salsa recipe out there for you. Making salsa at home can be a great way to spend time with friends and family, as well as provide you with affordable snacks for the year!
What are some of your favorite ingredients? Do you like cheese in your salsa? Are you looking for vegetarian-friendly recipes?
With this Chapati Nachos with Salsa recipe, you will have a taste of Indian-style homemade nachos and tomato salsa for tea time.
Fully-Loaded Nachos is a meaty recipe sprinkled with parmesan cheese, mild-flavored tomato salsa and lots of ground beef in every layer.
This Feta Scrambled Eggs with Salsa Recipe is an easy-to-make breakfast, added with some spice, for anyone who’s on a diet plan.
Yes, you can freeze homemade salsa. Salsa will last for 8 months in the freezer if stored properly. If you want to reheat it later on, there are two options: use a stovetop or microwave oven. Freezing also preserves texture which means your frozen homemade salsa will taste just as good after being heated up again. Follow these steps for freezing homemade salsa: remove excess moisture by pressing a paper towel on top of the mixture, transfer into a freezer bag and leave enough room inside it for expansion of the mixture while freezing; make sure to press out all of the air before sealing tightly (avoid freezer burn); store properly and label with today’s date; thaw overnight in your fridge before using!
Let me know how your salsa turns out in the comment section below! Maybe you will be inspired to freeze some fresh salsa for your next BBQ.