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
Homemade Salsa 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.