I really like the green salsa at Los cucos, and the red salsa at pappasitos. Rather than trying to copycat them, I was thinking of just buying a quart of each and portioning them out so I can thaw and enjoy whenever I like. In my head, I imagine they would freeze well, being mostly water-based sauces.

Does anyone have experience with freezing salsa, good or bad?

Thanks.

I have no knowledge but it sounds like a great idea!

I've frozen red and green salsas (green without avocado) before and had no problems!

wadd96 said:

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I've frozen red and green salsas (green without avocado) before and had no problems!

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cool, thanks!

No worries! Just defrost them in a sink of cold tap water ... Do not microwave unless you're storing a cooked salsa.

I freeze a tomatillo base all the time. The HEB screw top plastic ware work great