Freezing Salsa: Any of you snobs freeze ur salsas? I was thinking it might be good way to store some types like the roasted salsas.
Freezing Salsa: Any of you snobs freeze ur salsas? I was thinking it might be good way to store some types like the roasted salsas.
by frosty-9956
7 Comments
Poofsta
Freeze peppers. Can/jar salsa.
Shark_Attack-A
This is tomato’s sauce
HaiKarate
Why freeze when you can ferment?
Throw all of that into vacuum seal bag with 2% salt by weight, and seal it up. Put it in your pantry and forget about it for four days.
By the fourth day, that bag should be about ready to pop. Open bag, toss it in a blender and enjoy.
Fermenting breaks it down nicely and adds some umami flavor.
superxero044
We tried it last year as it was what was recommended by family. My thoughts, don’t freeze tomatoes. It totally ruins them. Either can salsa or can your tomatoes and make salsa with canned tomatoes in the winter.
gudgeonpin
I freeze my salsa in little tupperware containers. Works fine for me.
MySquidHasAFirstName
I recently froze a bunch of roasted arbol chilies that I’d blended into a paste with peanut oil.
Upon defrosting & use, the spice level was cut in half.
Is that a known thing? Does freezing damage capsaicin?
OpenCartographer3298
Growing up my family would make a ton of salsa when each kind of pepper we liked was in season, then we would freeze a bunch of it in Tupperware. Then we would thaw it overnight in the refrigerator if we were running low on ready to eat salsa, so it def works!!
7 Comments
Freeze peppers. Can/jar salsa.
This is tomato’s sauce
Why freeze when you can ferment?
Throw all of that into vacuum seal bag with 2% salt by weight, and seal it up. Put it in your pantry and forget about it for four days.
By the fourth day, that bag should be about ready to pop. Open bag, toss it in a blender and enjoy.
Fermenting breaks it down nicely and adds some umami flavor.
We tried it last year as it was what was recommended by family.
My thoughts, don’t freeze tomatoes. It totally ruins them. Either can salsa or can your tomatoes and make salsa with canned tomatoes in the winter.
I freeze my salsa in little tupperware containers. Works fine for me.
I recently froze a bunch of roasted arbol chilies that I’d blended into a paste with peanut oil.
Upon defrosting & use, the spice level was cut in half.
Is that a known thing?
Does freezing damage capsaicin?
Growing up my family would make a ton of salsa when each kind of pepper we liked was in season, then we would freeze a bunch of it in Tupperware. Then we would thaw it overnight in the refrigerator if we were running low on ready to eat salsa, so it def works!!