Practical Demonstration of the effect of freezing and thawing a roasted, blended Salsa Verde
Practical Demonstration of the effect of freezing and thawing a roasted, blended Salsa Verde
by tardigrsde
2 Comments
beanslanger
I’m assuming it starts to separate, right? Mine does the same.
tardigrsde
There have been a couple of discussions on the effects of freezing and then thawing a salsa.
In my personal experience, I have had great success freezing (for up to 6 months) and then thawing my roasted/blended salsas. I have always said as much commenting in such threads.
The taste remains the same and I’ve seen no issues with the texture changing after the thaw.
But…
My experience was with roasted/blended Rojas, NOT Verdes. When I make Verdes, the batch is usually pretty small, not enough to split and freeze.
A couple of months ago, [I posted](https://www.reddit.com/r/SalsaSnobs/comments/18vppf6/canned_tomatillo_arbol_pasilla_de_oaxaca/) a salsa made with canned tomatillos and dried peppers. It was one of my better efforts. If you look at the 4th and 5th pictures (sorry, I couldn’t figure out how to extract image from the former post) the final texture was smooth, almost creamy.
Image my surprise when I thaw the frozen batch!
The texture had entirely changed. It seems to have curdled and the liquid keeps separating out.
It still tastes fantastic and the texture is not objectionable, just different than I started with.
I suspect the much higher level of pectin in the tomatillos has something to do with the difference between freezing Rojas vs. Verdes.
Nothing earth-shaking here, but I found it interesting and thought I’d my “experiment” with my fellow ‘Snobs.
2 Comments
I’m assuming it starts to separate, right? Mine does the same.
There have been a couple of discussions on the effects of freezing and then thawing a salsa.
In my personal experience, I have had great success freezing (for up to 6 months) and then thawing my roasted/blended salsas. I have always said as much commenting in such threads.
The taste remains the same and I’ve seen no issues with the texture changing after the thaw.
But…
My experience was with roasted/blended Rojas, NOT Verdes. When I make Verdes, the batch is usually pretty small, not enough to split and freeze.
A couple of months ago, [I posted](https://www.reddit.com/r/SalsaSnobs/comments/18vppf6/canned_tomatillo_arbol_pasilla_de_oaxaca/) a salsa made with canned tomatillos and dried peppers. It was one of my better efforts. If you look at the 4th and 5th pictures (sorry, I couldn’t figure out how to extract image from the former post) the final texture was smooth, almost creamy.
Image my surprise when I thaw the frozen batch!
The texture had entirely changed. It seems to have curdled and the liquid keeps separating out.
It still tastes fantastic and the texture is not objectionable, just different than I started with.
I suspect the much higher level of pectin in the tomatillos has something to do with the difference between freezing Rojas vs. Verdes.
Nothing earth-shaking here, but I found it interesting and thought I’d my “experiment” with my fellow ‘Snobs.
