Pregnancy is one of the magical things that had happened to me. On the contrary, being extra careful is needed if you’re in this kind of situation. I remember doing crazy things because I wanted my unborn baby to be well. One of them is buying my favorite food during that time – tomatoes. The problem was they’re too many!
I found out that we can use tomatoes in different dishes. One of the recipes that I enjoy is salsa. We can have frozen salsa for a couple of days. However, frozen salsa could be mushy after thawing.
Thawing salsa could also make the top part a little bit watery. If you don’t like it mushy, you can opt to can it and have an amazing consistency. On the contrary, this process is more complicated than the freezing method.
There are different kinds of salsa, but vegetable salsa is the most famous one. As we all know, not all vegetables can be frozen, which means that thawing salsa changes its consistency. Just remember to reduce excess liquid when thawing so that you’ll get a longer shelf life.
In most cases, the taste of frozen salsa is fine. Obviously, it’s not as perfect as the fresh one, but it’s doable. We don’t use one ingredient in making salsa so when thawed, all the ingredients combine well that the not-so-favorite ones overpower the main ingredient.
There are many ways to freeze salsa. You can freeze its original jar, in an airtight container, and even in small portions. You can choose the best one depending on your needs.
Freezing salsa in the jar is best since there’s enough head space used for enough ‘breathing room’ for the ingredients. As salsa diminishes gradually, you can transfer it to a smaller container to have enough room in the fridge. Just make sure to close the lid tight before putting it back to the freezer.
If you’d like to use an airtight jar, don’t forget to label it with the date you prepared it up to its expiry. Like what’s mentioned above, don’t forget to put enough head room. This is another way to reuse salsa leftover.
On another note, freezing salsa in small portions is very convenient. You can use an ice-cube tray in doing so. This is best especially to those who are on a diet since they can monitor the amount of food in every serving.
Frozen salsa is the best alternative for a fresh one. It’s really not a big deal if it doesn’t look as fresh as the first time you use it as long as it’s still tasty and would benefit your health. Here’s how:
How to freeze salsa
- Choose where you’d like to freeze your salsa. As I’ve mentioned a while ago, you can use the original jar, an airtight container, silicone muffin pan, freezer bag, or an ice-cube tray.
- Put the salsa leftover to your chosen container.
- Always put labels on your frozen goods.
- Always wash your hands when preparing salsa and use clean utensils as well.
- Put tomatoes to a boiling water for 30-60 seconds.
- To remove the skin and seeds thoroughly, soak them in cold water.
- Combine all salsa ingredients in a pan and simmer for 30 minutes to get the right consistency.
- Put salsa in jars with enough head space.
- Make sure to remove air bubbles.
- Wipe the rims of the jar and make sure it’s well-cleaned.
These are salsa recipes that are way beyond your expectations:
Greek salsa with wheat thins
Forget about branded salsa that you can buy in supermarkets. This one is a sure hit. This easy and garlicky dish can be whipped in just 10 minutes.
Black bean avocado salsa
If you like parties, then this one should be on your table. It has a Mexican taste and best served with cornbread muffins. For those who don’t like vegetables, you will definitely change your mind after trying this.
Make your cucumber salsa more exciting by adding lobster into it. And if you’re bored with any classic lobster dish, then this one is a nice food adventure. This kind of salsa is best paired with any fresh seafood.