santa barbara organic mango peach salsa recipes

SANTA BARBARA ORGANIC MANGO PEACH SALSA RECIPES HOW TO

Salsa verde tends to be thicker and smoother than salsa roja, making it easier to keep the taste and texture overtime when it’s frozen.įollow the same process to freeze and thaw your homemade or store-bought salsa verde.At first glance, it might seem like this salsa has a lot of ingredients in it, but they’re all super simple ingredients that can easily be found at most markets and grocery stores.

Our article has primarily focused on freezing salsa roja, but freezing salsa verde is actually an easier process. However, using the microwave can result in a watery consistency, so be prepared to drain the excess liquid after defrosting in the microwave.

If you are in a hurry, you can defrost the salsa on low power in the microwave before leaving it cool down in the microwave.

Add some fresh cilantro or a squeeze of fresh lime juice to the salsa when it’s defrosted to give the salsa that extra level of freshness it might have lost in the freezer.

Thawing takes several hours, so ensure that you leave plenty of time between defrosting and serving up those nachos.

For the best results, salsa should be removed from the freezer and left to defrost on its own accord in the refrigerator before you serve it.

Puree or blend before you add the salsa to the saucepan and begin to boil it.įresh salsa will keep for a week in the refrigerator, but longer than this - and it will start to turn for the worse. Salsa roja isn’t traditionally pureed, but you can thicken the sauce this way to make it more freezer-friendly.

Allow the salsa to cool, then place in resealable containers for freezing.

Once it comes to a boil, immediately lower the heat, and leave your salsa to simmer for at least 45 mins.

Place the saucepan on the stovetop and bring the salsa roja to a boil while stirring continuously.

Season the ingredients with cumin, salt, pepper, and cayenne pepper powder.*.

Add freshly chopped cilantro, then squeeze in fresh lime juice.

If you have jalapenos, chop these too, and mix everything together with minced garlic cloves in a large saucepan.

Finely chop your fresh tomatoes, onions, and red bell peppers.

The quantity of cayenne pepper powder and the number of jelapenos you add to the recipe depends entirely on your tastes and how much spice you enjoy! Directions

½ c of freshly chopped cilantro, chopped.

SANTA BARBARA ORGANIC MANGO PEACH SALSA RECIPES HOW TO

To give you an idea on how to best prepare homemade salsa with the intention of freezing it here’s a quick freezer salsa recipe (for salsa roja.) Freezer friendly homemade salsa recipe ( salsa roja) Ingredients It’s best to freeze your homemade sauce in resealable salsa containers or ziplock bags: separate your sauce into individual portion sizes and freeze the portions separately to make things easier when defrosting. You can add tomato paste if things are too watery, or you could use cheesecloth to drain out the excess liquid once the salsa has been cooked.You can also leave your salsa to cook for longer on the stovetop to simmer down all that excess juice.This is how a salsa verde is prepared, and these salsas are easy to freeze and thaw.

For starters, you can puree your salsa in a food processor for a thicker sauce.There are a few simple ways to thicken up your salsa: For this reason, fresh salsas such as pico de gallo don’t freeze as well as thick, cooked salsas like salsa roja or s alsa verde.

Simply put, the thicker your homemade salsa, the easier it’s going to be preserving salsa by freezing.If you’re freezing homemade salsa, it’s super important to make sure that you remove as much excess water as you can.

Salsas have many tomatoes in them, which can give you a watery texture once the salsa has been frozen and then defrosted.However, before you start chopping up chili peppers and tomatoes, it’s important to note that not all homemade salsas freeze equally: The most common varieties of salsa we’ll be looking at freezing in this article are the following: Individually, each salsa can be as spicy as you desire with added jalapenos or chilis. Different salsas have different consistencies, and the distinguishing factor is cooked and uncooked salsas.There are a few popular types of salsa that you’ll find in the store or that you can prepare at home - they are similar, but the distinctions are important when it comes to freezing, as you’ll see further along in this article.Mexican salsas vary from one region to the next, but generally, they are a combination of tomatoes, onions, garlic, and spices such as cilantro, pepper, cumin, and others.In Spanish, the word salsa simply means sauce, but in the context of Mexican and Tex-Mex cuisine, salsa has a much more specific meaning.Let’s take a look at the best way to freeze salsa at home! What is salsa?īefore we get into the details of freezing homemade salsa or store-bought salsa, let’s take a look at what we actually mean when we talk about salsa.

Santa barbara organic mango peach salsa recipes