How to freeze salsa

Whether we’re talking about movie night or football night, salsa will go wonderfully. If you’re making your own salsa, then you may want to make more of it in one go so you don’t work double for it. Can you freeze your homemade salsa so you can preserve it?

How to freeze salsa

We love some homemade salsa with our chips, but it will also go great with chicken, steak, or baked potatoes even.

Can You Freeze Salsa?

One of our readers has had a similar problem with making too much salsa, so let’s see what their message reads:

It is tomato season, and I have an abundance of tomatoes in my garden that are ripe and ready to pick. This year, I’ve been looking forward to making big batches of salsa to hand on hand throughout the year.

In the past, I’ve canned my salsa as a method of preservation. This year, I’m hoping to avoid the extra work that comes along with canning, and freezing the salsa instead. Can you freeze homemade salsa?

You can absolutely freeze homemade salsa! Many people like to can salsa because it more closely resembles the way that salsa is found in stores, but homemade canned salsa tends to run on the watery side. It is also time-consuming and more labor-intensive than simply freezing prepared salsa.

How to Freeze Salsa?

How to freeze salsa

A few simple tips will help ensure the best results when freezing homemade salsa. When freezing and thawing salsa, some of the liquid will seep from the tomatoes, making the salsa a bit watery. This can be avoided by making sure to remove the seeds from the tomatoes before chopping. Also, sprinkle a bit of salt on the cut parts of the tomatoes and allow to sit for a few minutes to draw out the excess water. Drain and pat dry.

  • Prepare salsa according to your recipe.
  • Drain about half the liquid from the final product before freezing.
  • Some people create more of a sauce-type salsa for freezing by blending part of the salsa first.
  • To freeze, consider freezing homemade salsa in a container rather than a freezer bag so that the salsa doesn’t get squished, turning it into a mushy mess.
  • Fill the container, leaving a bit of headroom at the top for expansion.
  • Seal the container, then label and date it.

How Long Can You Freeze Salsa?

How to freeze salsa

Salsa’s fresh flavors are what make it such a great condiment, but flavors start to break down in the freezer. Frozen homemade salsa is best used within 3 months of freezing.

How to Keep Salsa Longer?

One of the things you can do to make sure that your salsa will last for longer, you can look into using a vacuum sealer. While vacuum sealers don’t normally work with sauces or soups, you can definitely still make it work.

What you’re going to need to do is to simply put the salsa in the container and place it in the freezer for a few hours so it solidifies a bit. Then, use the vacuum sealer on the container to take out all the air. In this way, there is no extra air to affect the quality of your salsa in the freezer.

We have a long list of vacuum sealers you can look into, but our favorite is the FoodSaver V4840 2-in-1 Vacuum Sealer Machine, which takes up the top spot on the list. The FoodSaver works with freezer bags and containers of different sizes so you can seal individual portions or larger meals.

How to Defrost Salsa?

How to freeze salsa

To thaw salsa, you need to go through a few steps.

  • Remove from the freezer and place in the refrigerator for several hours, until thawed completely.
  • Thawed salsa does not have the same consistency as fresh, and will need to be drained a bit before using.
  • If used within a few months of freezing, the salsa should not have lost any of its flavor and should retain its bright colors.
  • Some people prefer to use thawed salsa in recipes rather than as a condiment because it is a bit thinner and less crisp than fresh salsa.

Salsa Recipe

How to freeze salsa

If you don’t have a salsa recipe, you can try out ours. Our Mexican salsa roja recipe is absolutely delicious!

Salsa ingredients:

  • 4 roma tomatoes, quartered
  • 1/2 onion, quartered
  • 2 jalapeños, cut in half and deseeded
  • 1 tablespoon avocado oil, divided
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1/2 cup chopped cilantro
  • salt
  • pepper

Check out our salsa recipe page to get the instructions on how you can make your own. Trust us, it only takes a few minutes to prep it all!

The tomatoes are coming in fast and furious and we know the dangers of frosty nights are just around the corner. Sadly, there’s only so much fresh salsa we can eat at any given time – it’s time to squirrel some of that spicy chip enhancer away for the winter months.

How to freeze salsa

Canning salsa is definitely an option – you just need to follow a trusted and tested recipe to ensure you have the right acid content for water bathing tomatoes/salsa. I repeat – use a reliable recipe. I know you can find anything on the internet, but why risk it? I use the recipes at the National Center for Home Food Preservation. There are several to choose from, they’re delicious and they’re tested – everything you could want.

If you’re not feeling up to the canning process and you have some freezer space, why not try freezing some salsa? Freezing offers endless options and you get to control how much and what type of spicy peppers you want to toss in. Here, I tossed in some cayenne and scotch bonnet peppers- oh yeah, baby!

How to freeze salsa

What’s freezer salsa like?

Freezer salsa may not look as fresh and perky as fresh salsa, but it’s definitely a viable alternative to canning. There will be some watery liquid after it’s thawed. It’s really not a big deal. If you want to serve the salsa for chip dipping, simply drain off the liquid. If you’re using the salsa in a cooked recipe, just use as is.

Just a caution, you can’t simply take fresh salsa and stick it in the freezer, you do need to cook it down first. The longer you let your salsa simmer, the more liquid will evaporate and the thicker your salsa will get. If you want to speed up the process, add a can or two of tomato paste during the cooking process.

How to freeze salsa

Salsa is definitely a staple in my house. Oh! Who am I kidding? Salsa is the number one, go to, condiments of my household! Not only is it delicious when you are dipping your chips in it, but it makes an amazing base for freezer meals of all kinds.

There is one thing that bugs me about salsa though… the container always seems to get pushed to the back of the fridge, and often times about half of the salsa goes bad before I manage to find it again. Well, you know I can’t handle food going to waste in this house. That means money in the trash, and I ain’t havin’ it!

How to freeze salsa

Imagine my pure elation when I realized I could freeze salsa. It’s no secret, I live for this kind of thing. I mean, Freezing Salsa…it’s just so simple! Honestly, not sure that money saving can get much easier than this, folks.

I also have come up with some great little tips and tricks to share with you just to make sure that you are getting the best results possible when freezing your salsa. Now, you can have wonderfully spicy salsa anytime, and you won’ t have to inspect the container, or do one of those weird smell checks ever again! Hooray for money saving!

How to freeze salsa

How To Freeze Salsa

1. First, pick a favorite salsa recipe!
Whether you have a tried and true favorite or you’re on the lookout for a new salsa recipe, pull one up and get ready to make it! Make sure you have all the ingredients on hand and any tools you’ll need to make it. If you don’t have a favorite recipe on hand, feel free to search Pinterest for some quick and easy salsa recipes!

2. Cook it down!
When you freeze salsa, you don’t normally just throw it in the freezer as is. You’ll need to cook it down to thicken it up. Let it simmer until some of the liquid evaporates or simply add some tomato paste in with the salsa to create a thicker consistency. This step is important so make sure you do this before throwing it in the freezer!

3. Prep for the freezer.
Now, you can get your salsa ready for the freezer. Start portioning it in freezer bags or containers (it’s up to you based on your preference and how much freezer space you have) that you have ready for the servings and don’t forget to leave some space at the top to allow for any expansion. Don’t put hot salsa in the freezer – make sure you let it cool completely before freezing!

4. Drain!
When you thaw salsa for use, there might be a little extra water on the top because it was frozen before. You can either drain it off if you want to get rid of it or just leave as is! If you’re cooking with it, just leave it as is, but if you’re just using it for a dip, you may want to drain the excess water to get the consistency just right.

How to freeze salsa

Now you’re ready to freeze salsa for all your salsa needs! What is your favorite kind of salsa? Let us know in the comments below!


Make sure to follow along with @HappyMoneySaver on Instagram, connect with me on Facebook and pin along with me on Pinterest!.

Want all the latest straight to your inbox? get the Happy Money Saver Newsletter straight to your inbox!

Nacho snack with salsa instead of cheese is my husband’s new-found favorite. The first time we bought nachos from a nearby grocery, we tried to prepare our own salsa. There was some leftover which I had to discard the next day. Can I freeze homemade salsa and use it again? How will it keep fresh when frozen?

Definitely, you may freeze your homemade salsa and revive it again for later use. But it is better to use it again for purposes other than pairing it with your nachos.

Freezing is still the best method when preserving any kind of salsa. With temperature set at zero degree or below, the pathogens that cause spoilage are killed and prevented from multiplying. You can freeze homemade salsa indefinitely, but you should keep it only up to two months for its finest quality.

Can You Freeze Homemade Salsa

Salsa can stand alone as a main dish. You may pair it with a healthy rice meal, or you may use it as a flavorful condiment for potato and nacho snacks.

Frozen salsa, however, may not do well if you intend to serve it on its own. The freezing process, including the thawing, may cause it to be too watery and the taste may not be that fine at all.

It won’t be ideal for a savory nacho sauce, because the vegetable ingredients cannot stay fresh and frisky as the raw salsa you have prepared before freezing it.

Incorporating it in cooked recipes is the ideal way to use a frozen homemade salsa. This is because the change in texture and taste of the salsa after freezing and thawing wouldn’t affect your dish that much.

Freezing a salsa that is prepared out of raw tomatoes is not recommended because of its high water content. The best way is to cook the tomatoes before freezing for better storage.

How to Freeze Homemade Salsa

  • Select only a handful of high-quality, not overly-ripened tomatoes
  • Prepare the necessary ingredients for your salsa such as vinegar and salt, among others
  • Wash the tomatoes and blanch them in a pot of boiling water until the skin rips off
  • Peel the tomatoes, remove the core and slice them into tiny pieces
  • Mix all the salsa ingredients in a large pot and set it to boil
  • Lower the heat and simmer for 40 minutes until much of the water dries out
  • Let it cool for not more than 2 hours
  • You may also put them into ice cube trays for better handling when thawing only the amount of salsa you need
  • Leave a half-inch headspace in the jar or container
  • Cover it with plastic wrap, seal tightly, label the container and freeze

Simple Tips & Tricks for Freezing Salsa

Use a glass jars or freezer-safe bags: When freezing your salsa, keep it in glass jars or freezer-safe bags. Using plastic containers can make the salsa freeze too hard for easy storage or break open easily. Freezing your salsa in smaller portions will help it thaw out faster, as well.

Make small portions of salsa for freezing: Freezing small amounts of salsa at a time is easier to manage than trying to freeze large portions. Once your small portions are frozen, you can place the bags together in one larger bag for storage. This will save space when defrosting and prevent freezer burn.

Don’t freeze chunky salsa: Since raw salsa contains chunks of raw vegetables and fruits, the texture of the dish changes when frozen. After thawing, chunky salsas become watery and bland tasting. A better choice is to try freezing salsa with smaller pieces or a puréed version.

Don’t freeze raw salsa: Raw salsas contain large amounts of moisture that can ruin the texture of frozen foods. Freezing raw salsa will result in an unappetizing meal upon thawing, so instead freeze cooked salsas, which are less watery than their raw counterparts.

Homemade Salsa Recipes

Salsa is a wonderful way to use up some of your vegetables and make a healthier alternative. Whether you like it hot and spicy or mild and sweet, there is a salsa recipe out there for you. Making salsa at home can be a great way to spend time with friends and family, as well as provide you with affordable snacks for the year!
What are some of your favorite ingredients? Do you like cheese in your salsa? Are you looking for vegetarian-friendly recipes?

With this Chapati Nachos with Salsa recipe, you will have a taste of Indian-style homemade nachos and tomato salsa for tea time.

Fully-Loaded Nachos is a meaty recipe sprinkled with parmesan cheese, mild-flavored tomato salsa and lots of ground beef in every layer.

This Feta Scrambled Eggs with Salsa Recipe is an easy-to-make breakfast, added with some spice, for anyone who’s on a diet plan.

Wrap Up

Yes, you can freeze homemade salsa. Salsa will last for 8 months in the freezer if stored properly. If you want to reheat it later on, there are two options: use a stovetop or microwave oven. Freezing also preserves texture which means your frozen homemade salsa will taste just as good after being heated up again. Follow these steps for freezing homemade salsa: remove excess moisture by pressing a paper towel on top of the mixture, transfer into a freezer bag and leave enough room inside it for expansion of the mixture while freezing; make sure to press out all of the air before sealing tightly (avoid freezer burn); store properly and label with today’s date; thaw overnight in your fridge before using!

Let me know how your salsa turns out in the comment section below! Maybe you will be inspired to freeze some fresh salsa for your next BBQ.

Salsa, the versatile and delicious concoction of vegetables and herbs, is a delight which can be easily made at home and consumed throughout the year. How, you ask? By freezing it, of course! Allow Tastessence to tell you more.

Salsa, the versatile and delicious concoction of vegetables and herbs, is a delight which can be easily made at home and consumed throughout the year. How, you ask? By freezing it, of course! Allow Tastessence to tell you more.

How to freeze salsa

How to freeze salsa

Let go of your sky-high expectations to begin with. Salsa is usually made of vegetables, mainly tomatoes, and they don’t freeze too well. So, when you thaw the salsa, you can expect it to get a little soggy with a slightly altered taste. Therefore, frozen salsa is best used as an additive in a dish, rather than consumed directly as a dip.

Those who love the sweet and tangy taste of tomatoes, often rue the fact that fresh produce is available only for a few months of the year. Yes, there is ketchup and bottled salsa, but do they really match the wholesome flavors of their homemade counterparts? Of course they don’t.

While store-bought salsa can last for months, it comes at a cost of being loaded with preservatives―and let’s be honest here―it does end up altering the taste.


So, if you happen to be a fan of homemade salsa (who isn’t?), and wish to relish it all year round, we’ve got some good news for you. You can make a basic salsa at home and freeze it for a good 3 – 4 months, and even more if you are absolutely careful while making and packing it. Here’s how to go about it.

Basic Tomato Salsa Recipe

♨ 7 lb ripe tomatoes
♨ 3 onions, finely chopped
♨ 1 cup fresh cilantro, finely chopped
♨ 1 tbsp garlic, finely chopped
♨ 1 tsp salt
♨ 1 tsp ground cumin
♨ ½ tsp ground cayenne pepper
♨ ⅛ cup lemon juice
♨ Jalapeño peppers*, chopped
♨ Water
* Use according to desired level of hotness.


➜ Fill up a large saucepan with enough water to immerse the tomatoes, and bring it to a boil.

➜ Add the tomatoes to the boiling water for about a minute, or until the skins loosen up.

➜ Drain the water, remove the skins of the tomatoes, and mash them. You can crush them using a blender.

➜ Mix the crushed tomatoes, garlic chops, lemon juice, salt, ground cumin, and ground cayenne pepper into a large pot, and whisk this well. Bring the mixture to a boil, and then add the onions, cilantro, and jalapeños.

➜ Let this simmer for about 40 – 50 minutes, so that the vegetables soften to mush. Keep the pot on heat until you get the desired thickness in consistency―remember to cook it until much of the liquid in the sauce evaporates.

➜ Once the salsa is cooked well, allow it to cool. Use resealable freezer bags to store the salsa. Ensure that you press the bag to remove all the air in the pack, before you zip it.

➜ Use smaller sized bags so that you can use them in measured quantities, thus retaining the freshness of the remaining sealed bags for longer.


Understand what salsa really is. In Mexican and Spanish cuisine, ‘salsa’ is a broad term which covers a variety of sauces and dips―thin, chunky, smooth, spicy, mild, green, black, etc.; in fact, the word itself means ‘sauce’ in Spanish. One can make the basic version with tomatoes, or even use fruits like mangoes, melons, peaches, pineapple, or tomatillos.

That chunkier salsas shouldn’t really be frozen. If you wish to freeze salsa, it is best to puree the ingredients. The vegetable chunks taste heavenly when eaten fresh, but they tend to lose their flavors as they get watery when stored in the freezer for long.

Cook your salsa to prolong its life. We all know how raw salsa or salsa fresca tastes like little bits of heaven, but as unfortunate as it is, you can’t really freeze it for long. It won’t last, firstly, and it won’t be half way there in the taste department either.

Freezing it in the right containers does make a difference. The golden rule to make any frozen food item last long is to protect it from air exposure. Oxygen in the air can discolor the salsa, and cause its shelf-life to decrease drastically. Therefore, it is best to use glass jars or freezer bags which lock out the excess air, thus preserving the contents for longer.

Freeze it in small portions if you’re a frequent user. We just mentioned how frequent exposure to air can make your beloved salsa go bad in no time. So, it isn’t nice when you keep opening and closing the jar of frozen salsa every other day. Salsa addicts should ideally freeze it in small-sized jars or bags, ideal for one or two servings. This way, you can prolong the salsa’s stay in your freezer.

Salsa can be used in many ways which makes it a very handy ingredient to have around the house. Whether you incorporate it into a sauce with vegetables or meat, use it as a dip, or mix it into pasta, its flavor and texture profile marries well with a variety of dishes.

The shelf life of salsa will vary depending on whether it is homemade or store-bought, but one thing is certain, you don’t want it to go to waste. Luckily, salsa can be frozen to extend its shelf life, keeping it fresh for longer.

Here is what you need to know when preserving salsa in the freezer.

Types of Salsa

Salsa is popularly known as a Mexican sauce or condiment eaten with tacos and used as a dip for tortilla chips.

However, salsa can also refer to any kind of chunky sauce or condiment generally made with a tomato-rich base. Mexican salsa also includes chilies.

Salsa can be raw or cooked and is usually served at room temperature. Besides being enjoyed as a condiment, sauce, or dip, salsa can also be added to soups and stews for a depth of flavor, used to marinade meat, mixed into scrambled eggs, grits, and even enjoyed on toast.

Can Salsa Be Frozen?

Yes, whether homemade or store-bought, salsa can be frozen to extend its shelf life. Salsa should not undergo too much of a textural change on freezing, however, this may depend on the type of salsa you are using.

If you find the change too drastic, opt to use the salsa in a cooked dish such as a soup, chili, or stew.

Since tomatoes are one of the main ingredients, you may find that the salsa becomes slightly watery on thawing. Excess liquid can simply be drained off once defrosted if necessary.

How To Freeze Salsa

Step 1: Quality Check

Salsa should always be fresh when frozen. Check that the quality of the product is still good and not nearing its expiry. If the salsa is showing signs of going bad, discard it.

Step 2: Portion

You can either freeze the salsa in large portions in a zip lock freezer bag or in ice cube size portions so that you do not have to defrost the entire batch when only needing a small amount.

Pour the salsa into an ice cube tray and place it in the freezer until completely frozen.

Step 3: Pack

Remove the salsa cubes from the freezer and pack them into a resealable freezer bag. Press out all the air before sealing the bag.

If you are freezing a larger portion, you can simply pour the salsa into the resealable bag, leaving a small amount of headspace for the liquids to expand without bursting the bag. Press out any air before sealing the bag.

Step 4: Label and Freeze

Label the freezer bag with the date and contents and place it into the freezer.

How To Thaw Frozen Salsa

If you are using salsa in a cooked dish such as a sauce, soup, casserole, or stew, you do not have to thaw it and can just add it straight to the cooking pot from frozen.

Keep in mind that you will need to add a few minutes to the cooking time to compensate for the temperature drop.

To thaw salsa for mixing into dips, dressings, or marinades, place it in the refrigerator to thaw overnight. If you find that it has become watery, drain off some of the excess liquid and adjust the seasoning if needed before adding it to the desired dish.

How long does salsa last?

Fresh salsa will last up to 5 days in the fridge, while store-bought jarred salsa will last up to a month in the refrigerator.

If kept in an airtight freezer bag or container, protected from moisture and air, salsa keeps an excellent quality for 2 months in the freezer. Although it will last longer than this frozen, the quality will slowly start to deteriorate after 2 months.

How do you know if salsa has gone off?

Store-bought salsa will have an expiry date printed on the jar for an approximate expiry reference. If the salsa has turned a darker color, tastes or smells sour or rotten, or has turned mushier, it is time to toss it. Also, watch out for the presence of mold.

Can you freeze store-bought salsa in the jar?

When placing the salsa in the freezer it is important to use a freezer-friendly container, and also to ensure there is enough headspace at the top of the container for liquids to expand without cracking the jar. Your best option would be to decant the salsa into a freezer-friendly container or resealable freezer bag if there is no indication whether the store container is safe to keep in the freezer.


Regardless of whether you bought it fresh, in a jar, or made it yourself, salsa can be frozen to extend its shelf life, saving you money and food waste.

Salsa is really easy to freeze. Just make sure that it is well protected from contact with air and moisture which will cause freezer burn and spoil the product.

Add the salsa straight from the freezer to cooked dishes, or thaw and drain it first. Either way, once you realize how many ways you can use and repurpose deliciously salty tangy salsa, you will never want to have a salsa-less freezer again.

Yes, you can freeze salsa and depending on the type of salsa, they can be frozen for 2 to 4 months. The key to freezing salsa is to use freezer-safe and air-tight containers. Frozen salsa is best used in recipes for cooking rather than as dips or toppings.

Here is the ultimate guide on freezing and storing salsa, along with some tips to help you along.

These methods have worked out splendidly for me. So, let’s get started with the first one.

How to freeze salsa

How to Freeze Salsa?

If you have got yourself unopened jars of store-bought salsa and want to freeze a few, then you could try using the following steps.


  • Jars of Salsa


    1. Open the Seal: Never freeze unopened jars of salsa as the container can crack once it freezes. So, open the seal of the jar before freezing it.

    How to freeze salsa

    Freezing Salsa in Freezer Safe Containers

    Time Taken: 5 – 10 minutes

    What you will need:

    • Salsa
    • Freezer-Safe Container or Ziploc Bags

    If you are freezing homemade salsa or some leftovers, or even unopened cans, this is the best way to freeze salsa.

    Cool and Portion

    If you are freezing homemade salsa cooked, then make sure to let it cool down to room temperature before you get to freezing it. Then portion out the salsa you want to freeze into easily manageable small servings.

    Pack and Seal

    Spoon in the salsa into a Ziploc bag or a freezer-safe air-tight container and seal them. When using the Ziploc bags, make sure to squeeze out as much excess air as you can before sealing them.

    If you are using freezer-safe air-tight containers, leave at least an inch-long space at the top to accommodate any expansion that happens when the salsa freezes.

    Label and Freeze

    Label the containers with the best-before date, and you can place the containers in the freezer till you need them next.

    Freezing Salsa in Ice-Cube Trays

    Time Taken: 10-15 minutes

    What you will need:

    • Salsa
    • Ice-Cube Tray
    • Cling Wrap
    • Ziploc Bags or Freezer-Safe Container

    If you have some leftover salsa and would like to freeze them, this nifty method would be a great choice.

    Fill and Wrap

    Spoon the salsa into the ice-cube tray. Then using some cling wrap, cover the tray completely.

    Flash Freeze

    Leave the ice-cube tray in the freezer for a few hours or overnight and let the salsa freeze solid.

    Transfer and Seal

    Put the frozen cubes of salsa into a Ziploc bag or a freezer-safe air-tight container and seal them. When using a Ziploc bag, try to squeeze out all the excess air from the bag before sealing it.

    Label and Freeze

    Add a label on the container with the date on it, and then you can freeze the salsa till you are ready to use it.

    How Long Can You Freeze Salsa?

    You can freeze salsa for 2 to 4 months, depending on the type of salsa you are freezing.

    Fresh salsa is better consumed sooner rather than later because the high water content in the vegetables can make them go mushy when they thaw.

    The pureed salsa can last longer in the freezer. But keep in mind that the salsa loses its flavor and punch the longer it stays in the freezer. So, it is best to use up any type of salsa as soon as you can.

    How to Store Frozen Salsa?

    You can store frozen salsa in any freezer-safe air-tight container or Ziploc bags.

    If you have large batches of salsa to freeze, the Ziploc bags would be the ideal choice, as they are more compact and take up less space in the freezer.

    You could also store it in the jar you bought it in, as long as its seal has been opened. This is because most salsa jars are pressure sealed. Hence, they can crack when they are frozen.

    To avoid the jar from cracking, you can open the seal to release the pressure and make sure that there is room at the top of the jar for the salsa to expand once it freezes.

    How to Defrost Salsa?

    You can defrost salsa by taking out the portion you need and letting it gradually thaw in the fridge for a couple of hours or overnight.

    If your salsa had many fresh veggies, then the water could have separated from the salsa once it thaws. It doesn’t drastically affect the taste, and you can drain out the excess water.

    Once defrosted, the salsa should be consumed as soon as possible, and if it is not being used right away, it can be stored in the fridge for a day or two.

    Can You Refreeze Salsa?

    No, it is strongly advised not to refreeze salsa. Because of the various elements and spices in it, the salsa goes through changes in texture and taste when it freezes and then thaws.

    Repeated freezing can only worsen this change. So, it is best to consume salsa as soon as it is defrosted.

    To avoid wasting the salsa once it thaws, you can portion them beforehand into easily manageable portions.

    Does Salsa Freeze Well?

    Not all kinds of salsa freeze well. While the pureed salsa can last well and long in the freezer, the fresh veggie salsas are best consumed fresh.

    This is because once the fresh salsa freezes and thaws, the water in the vegetables can separate and make the salsa mushy. This makes them less appealing as a dip or topping.

    While most salsa can be frozen well, they are best used in cooking recipes because the longer it stays in the freezer, the more it loses its flavor and punch.

    Yes, you can freeze Salsa Verde, and it freezes well and for long. You can follow the same steps mentioned above, and to get the best results, store them in the coldest corner of the freezer.

    Yes, you can freeze mango salsa, and they can last well in the freezer for up to 2 months. It is important to keep in mind that this salsa needs to be consumed in an hour or two, once it thaws, or it must be immediately refrigerated and consumed within two days.

    Yes, you can freeze pico de Gallo, and they can last in the freezer for three months or so. This salsa can have a considerable change in texture once it thaws, but it does not affect the taste. You can store it in the fridge for up to a week after it has been defrosted.

    Yes, you can freeze fruit salsa for up to 2 months, and you can follow the same steps as mentioned above. They are, however, best consumed sooner rather than later to keep the texture and quality of the fruits intact.

    Bottom Line

    I hope this article helped you freeze and store all kinds of salsa.

    If you have any doubts or would like to share some tips and freezing hacks of your own, it would be lovely to hear from you.

    Feel free to share this article with all your salsa-loving friends and family.

    Salsa verde is a delicious spicy yet sweet dip that is so easy to make. It even works as a dip or salad dressing at any time you need to add a little tangy spice to your plate.

    It’s easy to make, but is it easy to store? Can you freeze salsa verde?

    The Quick Answer

    Yes, you can freeze salsa verde. Salsa verde can be frozen for around 2 months. For best results freeze smooth salsa verde rather than a chunky version of the recipe but you should be fine to freeze and store your salsa verde for when you need it.

    How to Freeze Salsa Verde

    Freezing salsa verde, or any salsa for that matter is a straightforward process. The hardest part about it is making it in the first place! This method works for any pureed salsa verde, whether it’s made at home or store-bought.

    1. Grab Containers
      You need some freezer bags or airtight containers with lids. It is also worth grabbing a permanent marker at this point, too, so you have everything you need for freezing your salsa verde.
    2. Portion Out
      Spoon portions of salsa verde into your containers or bags. It is important that you portion the salsa verde out now, or you will end up wasting it if you freeze in large portions that you can’t eat once it has thawed.
    3. Seal
      Pop the lid onto the containers or squeeze out excess air from the freezer bags and seal them tightly.
    4. Label
      Label with the date and the contents, so you don’t forget what you have in the freezer and when it needs eating by.
    5. Freeze
      Put your salsa verde into the freezer. It is as simple as this!

    3 Tips for Freezing Salsa Verde

    Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing salsa verde to have the best results:

    • Drain – Salsa verde can end up going a little watery when you thaw it out. The easiest method for dealing with this is to drain off the excess water when you eat the salsa.
    • Add Lemon – Most salsas discolour a little while in the freezer. This is safe, and it will be just as tasty, but it won’t have that vibrant colour you love about this type of salsa. You can help keep the colour intact a little better by adding a squeeze of lemon juice to the salsa verde before freezing it.
    • Consider Portions – Watch your portion sizes carefully. It is best to freeze in small portions because this isn’t a dip you need large amounts of. If you have frozen large pots of salsa verde, then you will end up wasting most of it when you thaw it out.

    How Long Can You Freeze Salsa Verde?

    You can freeze most salsa verde for up to two months. This is plenty of time to use up any of those leftovers you popped into the freezer. Or to ensure you have enough prepped ahead of time to add to your meals whenever you need some delicious salsa.

    Pureed salsas will freeze better than chunky so if you need to freeze chunky salsa, then adjust your times you allow for this.

    You Can Freeze Salsa Verde for up to 2 Months

    How Do You Defrost Salsa Verde?

    There is only really one method to use when it comes to defrosting the salsa verde. You need to take out your portion of salsa verde and pop it into the fridge to thaw out overnight or for several hours. The amount of salsa you have in a portion will affect how long it takes to thaw out, so make sure you leave yourself plenty of time if you need it for a specific meal.

    Can You Refreeze Salsa Verde?

    Unfortunately, we would not recommend that you refreeze salsa verde or any salsa for that matter. Whilst it freezes well enough, there is always the danger of thawed and refrozen food becoming contaminated with enough harmful bacterias to make you sick. It is best to be safe and use up or throw away any excess salsa verde that has been defrosted.

    Does Salsa Verde Freeze Well?

    For taste, salsa verde does freeze very well. You shouldn’t notice too much change in flavour. If you have frozen chunky salsa verde, then you may find that some of the ingredients have changed in texture considerably. This is why we recommend as much as possible that you only freeze pureed or smooth salsa verde.

    One thing you may notice is a little discolouration, with the salsa not being quite as vivid as it would have been fresh. This shouldn’t affect the taste or safety of the salsa, and you can always squeeze some lemon juice in to avoid some of this discolouration.

    Related FAQs

    If you’ve still got questions about freezing salsa verde or salsa in general, then these may help:

    Can You Freeze Pesto?

    Pesto is much like salsa verde but with the addition of parmesan and pine nuts. You can freeze it in the same way, or you can use the ice cube method outlined in the video above. Portion the pesto into ice cubes, freeze and then use from frozen.

    Can You Freeze Mexican Salsa Verde?

    There are many variations of salsa verde. The herbs might change a little. The spices might be tweaked. But the core of the salsa is the same, which means that it can be frozen in the same way.

    This hasn’t been an easy year for farmers in our area as they’ve struggled with the heat and drought. But one vegetable that thrives in hot sunny weather is the tomato, and right now they are at their peak. If you love fresh tomato-based sauces, this is the time to head to the farmers’ market to stock up!

    There is not a better time to make large quantities of tomato sauces or salsas. Canning is often the preferred method to store sauces for use later, but freezing is also an option which many prefer—especially those who have large freezer space. (Our directions below can be used for freezing or canning; see the note about canning at the end.)

    Salsa is popular and versatile, is easy to make, and freezes well. Use it plain with chips or as a sauce for many Mexican dishes. The biggest issue in making good freezer salsa is being sure you have boiled off most of the tomato water; otherwise your salsa when thawed will be way too runny. Don’t shorten the cooking time and be sure to let the salsa cool prior to freezing to avoid excess water from condensation.

    There is nothing better than the flavor of homemade salsa in the middle of winter to bring back memories of summer. This highly rated recipe “Diner’s Freezer Salsa” by Diann Godbey from is a real winner for its ease and flavorful result.

    Make your Salsa Day fun by inviting your friends to join in on the preparation, and reward them with containers to take home and freeze. While everyone is chopping and stirring, definitely turn on some contra music for added fun!

    Ingredients (Yields 6, 3-cup containers.)

    20 lbs. tomatoes * (Paste or sauce tomatoes contain less liquid, but any tomato should work.)

    2 cups fresh cilantro *

    10 garlic cloves *

    10 medium jalapeno peppers (for medium-hot salsa) *

    6 habanero (very, very hot) peppers, or to taste *

    2 cups chopped green bell peppers *

    2 tablespoons cumin

    6 large limes, juice of (or 6 tablespoons of juice)


    1. Peel and chop tomatoes in a food processor briefly, or by hand, so you have a mixture of part liquid and part pieces.

    2. Put the tomatoes in a 10-quart stock pot.

    2. Chop cilantro, onion, garlic and add to the tomatoes.

    3. Chop jalapenos and habeneros with their seeds and add to the stockpot. (For a milder salsa, removed the seeds and membranes from all or some of these hot peppers.)

    4. Add cumin, salt and vinegar and stir all together.

    5. Bring to a boil and lower the temperature to keep at a low boil for 2-3 hours, stirring to prevent the mixture from sticking to the bottom of the pot. (Use a metal spacer if the salsa begins to stick to the bottom of the pot.)

    6. Boil down to about half to get rid of all the extra tomato water.

    8. Fill your containers and leave a ½-inch of head space. Let cool before capping to avoid condensation which will form ice on top of the salsa.

    9. Place lids on and freeze.

    Note: This recipe works very well for canning too. Follow through step 6, and then follow your canning instruction booklet. Also, add even more hot peppers if you like your salsa really hot.

    Recipe adapted from Diann Godbey’s “Diner’s Freezer Salsa” at

    A version of this market recipe appears in this week’s edition of Saratoga Today. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.