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Home » Money Savin' » How To Freeze Salsa

How To Freeze Salsa

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Did you know you can freeze salsa?! Let me say that again…you can freeze salsa! We just took money saving to a whole new level, people!

Learn how to freeze salsa to get the most bang for your buck! You can batch cook your salsa and portion it out into individual servings!

Salsa is definitely a staple in my house. Oh! Who am I kidding? Salsa is the number one, go to, condiments of my household! Not only is it delicious when you are dipping your chips in it, but it makes an amazing base for freezer meals of all kinds.

There is one thing that bugs me about salsa though… the container always seems to get pushed to the back of the fridge, and often times about half of the salsa goes bad before I manage to find it again. Well, you know I can’t handle food going to waste in this house. That means money in the trash, and I ain’t havin’ it!

How to freeze salsa

Imagine my pure elation when I realized I could freeze salsa. It’s no secret, I live for this kind of thing. I mean, Freezing Salsa…it’s just so simple! Honestly, not sure that money saving can get much easier than this, folks.

I also have come up with some great little tips and tricks to share with you just to make sure that you are getting the best results possible when freezing your salsa. Now, you can have wonderfully spicy salsa anytime, and you won’ t have to inspect the container, or do one of those weird smell checks ever again! Hooray for money saving!

Freezing salsa tips!

How To Freeze Salsa

1. First, pick a favorite salsa recipe!
Whether you have a tried and true favorite or you’re on the lookout for a new salsa recipe, pull one up and get ready to make it! Make sure you have all the ingredients on hand and any tools you’ll need to make it. If you don’t have a favorite recipe on hand, feel free to search Pinterest for some quick and easy salsa recipes!

2. Cook it down!
When you freeze salsa, you don’t normally just throw it in the freezer as is. You’ll need to cook it down to thicken it up. Let it simmer until some of the liquid evaporates or simply add some tomato paste in with the salsa to create a thicker consistency. This step is important so make sure you do this before throwing it in the freezer!

3. Prep for the freezer.
Now, you can get your salsa ready for the freezer. Start portioning it in freezer bags or containers (it’s up to you based on your preference and how much freezer space you have) that you have ready for the servings and don’t forget to leave some space at the top to allow for any expansion. Don’t put hot salsa in the freezer – make sure you let it cool completely before freezing!

4. Drain!
When you thaw salsa for use, there might be a little extra water on the top because it was frozen before. You can either drain it off if you want to get rid of it or just leave as is! If you’re cooking with it, just leave it as is, but if you’re just using it for a dip, you may want to drain the excess water to get the consistency just right.

How to freeze salsa

Now you’re ready to freeze salsa for all your salsa needs! What is your favorite kind of salsa? Let us know in the comments below!

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March 13, 2018
Money Savin', Thrifty Tips

Comments

  1. Steven says

    May 3, 2020

    Mango with scotch bonnet peppers.

    Reply
  2. Tree says

    April 8, 2020

    What about store-bought salsa??

    Reply
    • Karrie says

      April 14, 2020

      That has already been canned, so it will freeze perfectly well.

      Reply
      • Sherri says

        May 2, 2020

        What about fresh made salsa you buy in the store. It’s not in a jar or canned so it is not pre-cooked. It is in a plastic container with a vacuumed seal plastic peel off top with a plastic lid on top of it. Does that follow the fresh salsa version for freezing?

      • Karrie says

        May 4, 2020

        Yes that would need to be prepared like this for the freezer. 🙂

  3. page carapetyan says

    January 13, 2019

    Hi. Is the cooking down strictky to make it thicker or is there another reason?

    Reply
    • Karrie says

      January 15, 2019

      It’s for the texture related issues that would come after freezing.

      Reply
      • Kathleen Miller says

        March 20, 2020

        If using the previously frozen fresh salsa in chili, will the texture of not cooking it before freezing still be an issue in the chili?

      • Karrie says

        March 21, 2020

        Not really, it doesn’t matter once it’s cooked it will be a different texture anyways!

  4. Jeffrey palmer says

    September 26, 2018

    I got enough cherry toms to float the USS Enterprise…they will be made in a salsa along with a myriad of chili pepps…

    all sorts of versions

    Reply
    • Karrie says

      September 27, 2018

      Nice!!!!

      Reply
  5. Kelly Mahan says

    March 28, 2018

    I kinda feel like salsa looses a bit of consistency and taste when I freeze it, but I never did the cooking it down part. I’ll make sure to try again and see how that goes, thanks for sharing!

    Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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