If you’ve purchased thick and chunky salsa, you can skip this step or reduce less of the liquid.
If you freeze salsa before it is cooled, the condensation will freeze and form ice at the top of your container.
For an even thicker salsa, put in an additional 6 ounces (170 g) of tomato paste into the salsa.
To save space or to make single portions of salsa, use freezer-safe sandwich bags and stack them in your freezer. Make sure you remove all the air from the bag before you seal it. Freeze your salsa in 1 c (240 mL) portions if you plan to use it frequently. That way, you don’t have to thaw all your salsa each time.
The seeds of the jalapeno hold the most heat. Leave the seeds in for a spicier salsa or remove them for a milder flavor. Do not touch your eyes after handling the peppers. Substitute any hot pepper instead of jalapenos for a milder or spicier flavor.
Use a garlic press for each clove if you want to avoid getting the garlic smell on your hands.
If you accidentally make your salsa too spicy, you can always add more tomatoes.
Warm salsa will create condensation if it’s frozen and will form ice inside the container.
Alternatively, store the salsa in an airtight container. You should still leave room at the top for the salsa to expand once it freezes. Label the container or bag with the date you made the salsa.
Steaks need to reach an internal temperature of 145 °F (63 °C) for safe consumption.
Spread lettuce and diced tomatoes on top of the pizza for a fresh flavor. Use leftover salsa as a dip for your pizza.
Mix salsa in with the meat while it’s cooking for added flavor.
