Nothing beats homemade salsa, especially when made with all the best ingredients. The perfect pairing for tacos, burritos, enchiladas and so much more! Mexican food wouldn’t be complete without it and it’s worth making it at home where you can make it extra special.
To keep your homemade salsa going when you need it, you can freeze it for future use. Yep, you heard it right. It’s the best way to store your homemade salsa so it can last longer and you can enjoy it for the next meal where it calls for this special dip.
Freezing the Homemade Salsa
You can choose from one of these options on where to store your homemade salsa: ziplock freezer bags, mason jars, airtight container, or Tupperware. I personally prefer ziplock freezer bags since they are easy to store in batches and can be easily thawed in the fridge when you need it.
Whichever you prefer, make sure all the storage containers are cleaned and sterilized. For example, if you’re using mason jars or airtight containers, you need to wash it thoroughly and soak it in boiling water to kill all the bacteria. Wipe the excess water and use it for storing the salsa.
It’s highly advisable to use little storage containers so you can batch your homemade salsa for easy thawing. The tendency when you store it in one big container is that it could be challenging to take it out to defrost because it hardens when freezing. The small containers let you thaw your homemade salsa without wasting a single drop for your next meal prep.
Transfer your homemade salsa into clean storage containers. Do not fill it all the way up and allow at least half an inch of space from the lid.
Cover the container and make sure that it’s tightly sealed, not allowing any hint of cold air to build frozen lumps onto the salsa.
Label your salsa to monitor the expiration date. It’s best to monitor the expiry date of every food that is stored in the freezer to avoid food contamination or eating spoiled food.
Making Homemade Frozen Salsa
If you haven’t tried this out yet, this is the best time to do it. Save yourself from making salsa from scratch all the time and freeze up some extras for future use. Here’s a special recipe that you can follow at home.
- 12 cups of chopped ripe tomatoes
- 2 onions, chopped
- 10 jalapeno peppers, chopped
- 3 green peppers, chopped
- 10 garlic cloves, finely chopped
- ¾ cup of chopped cilantro
- ½ cup of lime juice
- 2 tbsps of brown sugar
- 3 tsp of salt
- 2 tsp of ground pepper
- In a large pot, boil some water and drop all the tomatoes to cook. Add a dash of salt and cook all the tomatoes until the skin starts to peel.
- Take out the boiled tomatoes and let it cool down for about 5 minutes or until it’s manageable to touch.
- Peel the tomatoes leaving only the flesh. You can also discard the seeds but depending on your preference. If you like retaining the skin of the tomatoes, you can totally skip the boiling process and chop right ahead.
- Chop all the tomatoes thinly and set aside for later.
- Then, you will need to chop the rest of the ingredients: onions, jalapeno peppers, green peppers, garlic cloves, and cilantro. Thinly chop all of the vegetables identical to how you chopped the tomatoes.
- In a separate small bowl, mix all the seasonings: lime juice, brown sugar, salt, and pepper. Mix until all the seasonings are well combined.
- Back to the large pot, mix all the chopped ingredients together with the seasoning mixture. Stir in until well combined.
- Bring the salsa to a boil for at least 30 minutes or until your desired sauce thickness is achieved.
- Once cooked, let the salsa cool down completely before storing it.
How long can you store homemade frozen salsa?
The best part of freezing homemade salsa is you can use it for a long time. It will remain edible for up to 6 months in the freezer as long as the containers are tightly sealed. You have a 6-month supply of unlimited salsa without having to prep over and over again when you need it for regular meals, special occasions, or simply just for cravings.
Why is my homemade salsa too watery?
It’s because of the tomato seeds. That’s the reason why some cooks take out the seeds when making salsa to make a more thick consistency when it’s boiled. You can remedy this by boiling the sauce for extra time or add a rue to thicken the sauce. Don’t worry when it gets too watery, next time just take out the seeds to create a better salsa consistency.
Do I need to peel the tomatoes for salsa?
Ideally, it’s best to peel the tomatoes when making salsa. If you’re the type who likes their salsa smooth and clean to the taste, it’s best to get rid of the skin. But if you don’t mind chewing on hard skin, you can retain it.
It all depends upon preference, some like it with skin intact and some don’t. Other methods you can use to easily peel tomato skin other than boiling are roasting or grilling.
How do I know if the salsa is spoiled?
It becomes obvious when the salsa has gone bad or inedible to consume. You will see traces of mold on top of the salsa’s surface. Once you see it, you should discard it and don’t even attempt to taste it just to make sure.
If there are no molds visible on the surface, try tasting a bit of it. If it’s too sour or has a funky odor, discard it immediately. Do not consume spoiled salsa and throw out the whole batch. When in doubt, throw it out.
How do you thaw homemade frozen salsa?
The day before you need to consume the salsa, take it out from the freezer and move it to the top fridge. Let it thaw at least overnight or keep it there not longer than 3 days. If you’re in a hurry, you can use the microwave oven via a defrost setting. Just be careful with the temperature so you won’t end up with warm salsa.
How long can a homemade salsa stay in the fridge?
If you’re not storing the salsa in the freezer but in the fridge instead, it’s safe to consume within 6 days since it was made. Remember to never expose the salsa outside room temperature for more than 2 hours. Chances are, bacteria will start to build up which causes it to spoil pretty fast. Just take out a good amount of salsa that you need and return it to the fridge immediately.
You will never have to worry about running out of salsa at home when you plan ahead and freeze it good for 6 months. It’s one of the best ways to preserve tomatoes especially if you have a good harvest for the season.
Instead of wasting some of it, make it to a savory salsa that can provide half a year of supply for your convenience. As long as you prepare it the right way, you’re sure to enjoy your favorite Mexican dishes anytime.