<< Back to Questions
Are you talking about Pico de Gallo, which is not cooked...tomatoes, onions, jalapenos & cilanto? Or are you talking about traditional Mexican salsa that is cooked? Pico de Gallo, if frozen, will be a bit more watery and the tomatoes and onions won't be so crisp...the cilantro may turn black. Cooked salsa will freeze well.
Fresh salsa won't freeze well. Instead of wasting it- lightly blend it in a blender and you have a few options.
1. add mayo or vinegar & oil for a spicy salad dressing.
2. Heat some oil in a frying pan- and pour the blended salsa in the the frying pan all at once. This will pan roast the mixture. Fry it for a few minutes until it's bubbly and the color changes slightly. Cool and freeze. You can use this as a roasted tomato salsa, enchilada sauce base, or spicy soup base.