Have you ever had fresh salsa that was so good you wanted to douse it on everything?
Quality salsa is one of those things I always want to have on hand.
The trouble is the shelf life doesn’t last as long as I’d like.
Which got me thinking, can you freeze salsa? The answer is yes, you can!
You have several options when it comes to freezing salsa. Here’s what you need to know so you too can always have some on hand.
How To Freeze Salsa
While you may be tempted to put your salsa container in the freezer and call it a day, there’s a little bit more to it than that.
The goal of freezing salsa is to preserve those flavors and textures you crave.
Adhering to proper freezing methods will help reduce the chance of mushy, watery salsa.
The best way to do this is to cook down your salsa prior to freezing. This will thicken the salsa and reduce the liquid.
The process is pretty simple. Simmer your salsa for about 45 minutes. Then let it cool.
You can then portion out your desired serving sizes into freezer-safe containers. And don’t forget to label with the date! You can store freezer salsa for up to 4 months if stored properly.
How to freeze store bought salsa
Store bought salsa typically comes in three types of packaging: plastic container, jar, or canned.
Store bought plastic containers should freeze fine on their own.
Just make sure you leave some head room for contents to expand. You also want to freeze the salsa right when you get home to maximize shelf life.
Jars can be frozen too. However, you’ll want to open it first to release some of the pressure.
And the same rule of head room applies to jars. I typically leave about 1 inch.
But whatever you do, never freeze opened or unopened salsa in a can!
Frozen canned goods can cause health problems. Transfer your canned salsa to a freezer-safe container or bag.
If choosing a freezer-safe bag, you’ll want to squeeze out as much air as possible. Meanwhile, for a freezer-safe container you’ll need the same amount of head room I mentioned before.
How to freeze homemade salsa
Scroll below for an easy homemade freezer salsa with canned tomatoes.
I highly recommend making extra homemade salsa and freezing it. This saves you time down the road and lets you have some on hand when you want it.
Cooked salsa and pureed salsa freeze best. The blended consistency means less noticeable changes in texture.
If you make fresh salsa like pico de gallo, use ingredients that have less water content.
Also, remove any excess liquid. This will help preserve texture.
Cooked or fresh, transfer your room temperature salsa to a freezer-safe container or bag.
Like store bought, you’ll want to leave some room for expansion in the freezer container or remove air from the freezer bag.
Also, be sure to freeze within an hour of making your salsa to enhance shelf life.
How to freeze green salsa
Green salsa freezes excellently because all the ingredients are blended together.
Like the other methods, you’ll want to store green salsa in a freezer-safe container or bag.
I find bags work well to preserve green salsa as they reduce air trapped inside. However, they do tend to tear easier when things are haphazardly shoved inside the freezer.
If this sounds like your house, opt for a freezer-safe container and leave about an inch of room for ingredients to expand.
Store-bought or homemade, you’ll want to plop the green salsa into the freezer as soon as you can. The quicker you get it in there, the better it will store.
How long does it last in the freezer?
Salsa keeps best in the freezer for up to 2 months.
While you could go past the 2 month mark, I wouldn’t recommend it. The longer you wait the more the quality will decline.
Tips for freezing salsa
I’ve found these tips to be super helpful when freezing salsa:
- Reduce or remove excess liquid
- Cook or puree first
- Choose low water content ingredients for fresh homemade salsa
- Only use freezer-safe containers or bags
- Portion your servings
Can you freeze in Ziploc bag?
You can totally freeze salsa in a Ziploc bag. That is, as long as it is a freezer bag.
Ziploc freezer bags are more durable than regular Ziploc bags. They also work better in reducing freezer burn.
Can you freeze in Mason jar?
Salsa can be frozen in a mason jar. However, you need to pay special attention. Glass can crack easily in the freezer.
To avoid this, don’t fill up your mason jar all the way. Leave at least 1 inch of head room for the contents to expand.
Also take note of where you place the mason jar in the freezer. This will help avoid shattering.
How to thaw salsa
The best way to thaw salsa is by placing it in the refrigerator overnight.
For fresh salsa, you’ll need to drain any excess liquid.
I don’t recommend thawing by heating or leaving your salsa out at room temperature.
Leaving food out at room temperature to thaw can invite unwanted bacteria into your food and cause you to get sick.
Also, salsa is best enjoyed cold so I would skip the stove or oven. Unless you’re defrosting salsa for cooking.
If cooking with your salsa, you can place it in the microwave to defrost. Alternatively, you can put it in a saucepan and place it on the stove on low heat to thaw out.
Before serving, feel free to add a little extra cilantro, or diced onion and jalapeno to freshen it up.
Freezer Salsa Recipe
This easy freezer salsa recipe using canned tomatoes so it can be made in minutes.
- Vegetables: Place oil, onion, jalapeno, and garlic in a saucepan. Heat over medium heat and cook for 2-3 minutes.
- Heat: Add tomatoes, cilantro, salt, cumin, sugar and lime juice in the pot. Let simmer for 10 minutes.
- Cool: Remove from heat and let cool for 5-10 minutes.
- Blend: Add everything into blender or food processor. Pulse until blended.
- Freeze: Place in freezer safe container and store.
This freezer salsa will last 3-4 months.
More Freezer Foods
- How to freeze baked beans
- How to freeze chicken salad
- How to freeze egg salad
- How to freeze lettuce
- How to freeze guacamole
- 1 tablespoon vegetable oil
- 1 28 oz can diced tomatoes
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, diced
- 1/4 cup cilantro
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon sugar
- juice of half a lime
- Add oil to a saucepan. Warm over medium heat. Add in onion, jalapeno and garlic.
- Cook for 2-3 minutes.
- Add in tomatoes, cumin, salt, sugar, cilantro, and lime juice. Stir.
- Simmer for 10 minutes. Remove from heat and let cool 10-15 minutes.
- Pour into a food processor or blender. Pulse until blended.
- Let completely cool before storing to freeze.