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.
Answers
October 22, 2010
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.
October 22, 2010
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.