Freeze home made salsa?

Jeffrey

Anyone ever did this? My food processor is big enough to make a big batch. It would be good reason to drag it out and clean it.

vinlyn

Yes, I make my own taco sauce all the time and freeze it.

MaryAnne

I freeze tomato sauce from time to time, in a gallon-size (freezer) zip-loc baggie. I imagine if you make a smoother salsa as opposed to a real chunky salsa, it will freeze and thaw out just fine. But I think if you make/like it more chunky, you may be disappointed because often the tomato chunks get a little soft and squishy as they thaw...

vinlyn

Mary Anne has a point. I make my sauce from 32 ounces canned diced tomatoes, an equal measure of tomato sauce, 1 chopped anaheim chili, 1 chopped jalapeno chili, 2 minced cloves of garlic, 1 heaping teaspoon of cumin, 1heaping teaspoon of chili powder, a little black pepper...then simmer...cool and freeze. I add more chili powder -- to taste -- when I actually use it...usually on open-face tacos. I use cans of tomatoes that are 50% regular salted and 50% no-salt to cut down on sodium levels due to high blood pressure.

Freezing seems to make no difference, but perhaps if it were really chunk it might.

Jeffrey

I make it with carrot (little), onion, and tomato all food processed. Then I add minced garlic (little), salt, pepper, and lime juice. All the second sentence ingredients to taste. I would add jalapeno and seeds for myself, but my mom doesn't like hot and spicy things. Sometimes I add avacado.