How to Freeze Cooked Salsa for Winter Recipes

When summer is in full swing and you have everything you need to make a big batch of salsa, cook it and freeze your cooked salsa for winter recipes. Cooked salsa is delicious when eaten fresh and it also freezes well for future use. Once the salsa is solidly frozen, it will keep in the freezer for approximately six months. This will give you delicious summer salsa all through the cold winter months.

Things You'll Need

• Cooked salsa
• Plastic freezer containers (with lids)
• Ladle
• Dishcloth
• Labels
• Pen
• Freezer

Instructions

1. Cool the cooked salsa to room temperature if it is hot.

2. Fill the freezer containers, leaving about 1 inch of empty space (headspace) at the top of each container.

3. Seal the containers tightly and wipe any excess salsa from the outer surfaces of the containers with a damp dishcloth. Dry the containers.

4. Label the dry containers with the contents and the date you are freezing the salsa.

5. Place the containers in the freezer and use within six months.

6. Remove the salsa from the freezer and defrost it in the refrigerator until it is thawed. Use the salsa in recipes or as a dip for chips.

Tips & Warnings

• For best results, you should only freeze cooked salsa. When you freeze and thaw fresh tomatoes, they get a mushy consistency that you may not prefer for salsa.

References

• University of California: Using Tomatoes