While fresh salsa is best, you don't always have time to make it. That's where Freezer Salsa comes in. You can make a big batch of salsa, freeze it, then thaw it in the fridge overnight. To make the freezer, salsa, garlic, jalapeños, yellow bell peppers, onions, cumin, lime juice, salt, maple syrup, and cilantro are simmered over low heat until tender. Cooking the vegetables removes some of their liquid, preventing the salsa from being watery once defrosted. Next, the salsa is blended, loaded into containers, and popped into the freezer. Once the freezer salsa is thawed, you will have a bowl of delicious salsa that goes perfectly with keto tortilla chips.
Is it OK to freeze homemade salsa?
Yes, you can freeze homemade salsa. Store the salsa in freezer-safe airtight containers, leaving room for the salsa to expand as it freezes. Additionally, if you plan to freeze salsa, freeze it 1 hour after it was made. This will ensure the salsa lasts as long as possible.
Is freezing salsa better than canning?
It depends on who you ask. Some people prefer canning salsa, while others prefer freezing it. It is easier to freeze salsa since you don't need a canner. Therefore, freezing may be the best option if you are looking for an easy way to preserve salsa.
How long does homemade salsa last in the freezer?
Homemade salsa will last in the freezer for up to 1 year as long as it is stored properly.
What type of freezer container can I use for freezing salsa?
Use an airtight freezer-safe container to store the freezer salsa. Do not store the salsa in a Ziploc bag. The salsa ingredients can get squished, which will have a mushy texture once thawed.
1 tablespoon Olive Oil
1 medium Red Onion, roughly chopped
1 medium Yellow Bell Pepper, roughly chopped
3 cloves Garlic
1 Jalapeño, seeds removed, halved
7 Roma Tomatoes, roughly chopped
1 teaspoon Ground Cumin
1 teaspoon Kosher Salt
1 teaspoon Maple Syrup
Juice of half a Lime
1/3 cup Cilantro, chopped
Prepare the ingredients needed. Place the olive oil into a medium skillet and set it over medium-high heat.
Add the onions, bell peppers, jalapeños, and garlic to the skillet. Cook them for 3 minutes.
Add the Roma tomatoes, cumin, kosher salt, maple syrup, lime juice, and cilantro and stir to combine.
Decrease the heat to low and let the salsa cook for 10 minutes. Remove the salsa from the heat and let it cool for 10 minutes.
Let the salsa cool completely, then divide it between 2 freezer-safe containers, leaving 1/2-inch of headspace.
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