Normally i ferment all my salsa for long term storage, but my project fridge died on me earlier this spring. So freezer salsa it is…
No real recipe; tomatoes, tomatillos, peppers, onions, garlic, pineapple and mango cut in pieces and broiled until charred. Added a bit of this and that (some classic tomato-tomatillo-pepper-onion-garlic only, some salsa verde style with avocado, some fruity ones) into vaccuum bags and sealed them. Frozen flat and ready for use.
Just need to thaw, add salt, lime, cilantro or mint and blend them up.
pinkwooper
Is there a reason you’re freezing some of the ingredients instead of just making the salsa and freezing it?
2 Comments
Normally i ferment all my salsa for long term storage, but my project fridge died on me earlier this spring. So freezer salsa it is…
No real recipe; tomatoes, tomatillos, peppers, onions, garlic, pineapple and mango cut in pieces and broiled until charred. Added a bit of this and that (some classic tomato-tomatillo-pepper-onion-garlic only, some salsa verde style with avocado, some fruity ones) into vaccuum bags and sealed them. Frozen flat and ready for use.
Just need to thaw, add salt, lime, cilantro or mint and blend them up.
Is there a reason you’re freezing some of the ingredients instead of just making the salsa and freezing it?