I have been making homemade Salsa with herbs and tomatoes, green peppers, and hot peppers from the garden.?

Question

Can anyone tell me from experience if you can freeze fresh Salsa...I Do Not want to heat can anything. You must answer from experience since freezing doesn't always work unless produce is blanched. I just need to know your results if you have frozen it after making the salsa. Example, was it watery ? The Food Network has recipes but I would like your personal opinions please. Also , I can't use my Deni food sealer so what is the best storage container to use for freezing if you recommend it.

Answer 1

I've never had luck freezing fresh salsa because the tomatoes get all squishy and watery, and the texture gets gross. I'm dying to find a way to preserve fresh salsa, though. It's so much better than the cooked stuff.

Answer 2

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Answer 3

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RE:
I have been making homemade Salsa with herbs and tomatoes, green peppers, and hot peppers from the garden.?
Can anyone tell me from experience if you can freeze fresh Salsa...I Do Not want to heat can anything. You must answer from experience since freezing doesn't always work unless produce is blanched. I just need to know your results if you have frozen it after making the salsa. Example, was it...

Answer 4

Freezing fresh salsa will not work well. But you can freeze a cooked salsa. Here is a great freezer salsa recipe.

Freezer Salsa

This seems the perfect solution when you'd like to make salsa with that bumper crop of tomatoes but wonder if your house can handle the added heat of canning.

10 to 12 large very ripe tomatoes
2 large cooking onions, finely chopped
1 tablespoon vegetable oil
8 minced garlic cloves
2 - 5 1/2 oz cans tomato paste
8 jalapeno peppers, seeded, minced
2 green peppers, chopped
1/2 cup white or cider vinegar
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper ( optional )

Core, seed, and coarsely chop tomatoes to measure 10 cups.

Heat oil in large saucepan over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions have softened, 7 to 10 minutes.

Add tomato paste, tomatoes, jalapeno peppers or chilies, green pepper, vinegar, paprika, sugar, salt and cayenne, if using.

Bring to a boil, stirring occasionally until thickened, about 30 minutes. Cool to room temperature before packing into straight-sided jars, freezer containers or zip-top freezer bags.

Notes: Measure a cup or two of the salsa into re-sealable plastic bags, gently press flat, then freeze for easy and swift defrosting.

10 cups or 40 (1/4 cup) servings

Answer 5

Freezing Fresh Salsa Recipe

Answer 6

making homemade salsa herbs tomatoes green peppers hot peppers garden

Answer 7

My mom just ordered homemade salsa from a lady and we froze 3 jars and I took one home with me to eat. After opening the can, the fresh smell wasn't even there. The taste was almost like water with a flavor. It wasn't very good at all. I would just say no to freezing. Refrigerate, it lasts for a good while!

Answer 8

I have tried- but the best I have come up with is to freeze a salsa base- food process tomatoes, jalapenos, onions together and then freeze in zip lock containers. when you want salsa- defrost and add 1 small can tomato paste, which thickens it up and get rids of the watery from frozen taste

Answer 9

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Answer 10

i would say don't freeze it because it takes away from the taste. it might be best to put it in a zip bag and depending on how much salt is involved that can make sure it keeps the life of it in the frig.

just add a little encilida sause to it.. that should be enough salt to keep it for 3 months