Salsa is a delicious combination of herbs and vegetables that serve as the go-to condiments in most households. When you need a dip for chips, no other suggestions come to your mind. Your answer is Salsa.
Salsa is versatile, there are several recipes online showing you how to make them in your kitchen. Homemade salsa allows you to experiment and add your unique favorite flavors to your dishes.
Salsa contains vegetables and we know how perishable they can be. That being said, Salsa doesn’t have that much shelf life on the counter. So how do you prolong the shelf life so you can have this condiment to be enjoyed later.
Can you freeze salsa? Yes, you can. Salsa’s shelf life can be prolonged for about two months before freezer burn occurs or a loss in quality begins. However, freezing vegetables can affect their texture because of the level of moisture that they have. This can be combated by cooking the Salsa to help dry off some of the water.
Freezing Salsa is beyond putting all you have in the freezer to freeze. There are a few preparation processes that cannot be ignored, as these will help you keep the Salsa at its best quality for as long as possible.
How to Freeze Salsa
You can not only make Salsa in your kitchen, but you can also get them from convenience stores. Most of these store-bought salsa comes in cans or jars that have been pressurized. When you want to freeze them, you have to freeze them out of their store-bought containers.
If you are not a noob at freezing, you should know that water expands as it freezes. The vegetables that constitute the bulk of your salsa have lots of water in them. When you freeze them in their already pressurized cans or jars, the containers could break or explode from the extra pressure that the expansion creates.
So, now that you know what not to do with your store-bought salsa, let’s jump into how to preserve it.
Step 1: Cook Your Salsa
The texture of your salsa wouldn’t remain as it was before you froze it. It becomes softer and can get mushy. As the water expands, it breaks down the cells of the vegetables and separates upon thawing. That’s more liquid than you might like. However, cooking your Salsa can help to dry out most of the water.
If you are to freeze homemade salsa, follow the recipe and cook the Salsa till it’s almost done, then reduce the heat and let the salsa begin to simmer. The drying could take a while depending on how much Salsa you have.
Then as the mixture simmers, you keep turning it so it won’t get burnt. In about 45 minutes you should have a thick paste. You can also hasten this process by adding some tomato paste to the mix.
Homemade salsa gives you the opportunity to control the heat of your salsa by changing the type and amount of pepper you use, you can also use a blend of herbs to create your unique flavor. If you would be freezing store-bought salsa, make sure it is already cooked as well.
Once the salsa is thick enough for your taste, take it down from the heat and let it cool completely. Take note that, no matter how thick the consistency of your salsa was before you freeze, it would thin upon thawing.
Step 2: Storage
Before you store the salsa, please make sure that it has cooled completely. If you freeze your salsa while it’s still warm, the quick temperature change would cause condensation which can ruin your stored salsa by causing freezer burn.
For the storage part, you can decide to use Ziploc freezer bags, mason glass jars, or Tupperware containers. Transfer your salsa into whichever container of your choice.
If you would be using Tupperware or Mason Glass jars, don’t fill them to the brim, leave about an inch or two for the expansion of the salsa. I like Ziploc freezer bags because you can press them flat, effectively eliminating air and ensuring that the salsa freezes well because of the larger surface area.
Before you seal any of the containers, ensure that you expel as much air as you can. It is also advisable to not store your salsa in large quantities, you can separate the salsa into serving portions and use multiple containers. This would help it to freeze better.
Step 3: Freezing
The importance of labels in freezing cannot be underrated. At times your container of salsa might get pushed to the back of the freezer and you forget that it is even there. Labels help you keep track of how long you have stored it for.
However, I recommend that you freeze your salsa within reach, because, for best quality, you have only two months.
How to Thaw Frozen Salsa
When you thaw your salsa, you would have a lot more water in it. The best way to thaw frozen salsa is to leave it to thaw overnight in the refrigerator.
You might notice water that has separated from the salsa upon thawing. If you would be adding it to cooked dishes or recipes, please use it as it is. But if you would be using it as a dip, feel free to drain the water.
If you don’t like the texture, maybe it is too watery for your taste, transfer the thawed salsa to a saucepan on the stove and let it simmer while you stir till you get that desired consistency.
How to Recognize Spoiled Salsa
If you are worried about having kept your salsa for too long, and not sure if it’s still okay or not. Spoiled salsa will be characterized by a very vivid color change and off smell.
If your salsa is darker or has changed to a maroon color, you should throw it out. Spoiled salsa will be discolored, and will give off a rotten odor. For finality, you can check for the presence of mold.