I’m assuming it starts to separate, right? Mine does the same.
tardigrsde
There have been a couple of discussions on the effects of freezing and then thawing a salsa.
In my personal experience, I have had great success freezing (for up to 6 months) and then thawing my roasted/blended salsas. I have always said as much commenting in such threads.
The taste remains the same and I’ve seen no issues with the texture changing after the thaw.
But…
My experience was with roasted/blended Rojas, NOT Verdes. When I make Verdes, the batch is usually pretty small, not enough to split and freeze.
A couple of months ago, [I posted](https://www.reddit.com/r/SalsaSnobs/comments/18vppf6/canned_tomatillo_arbol_pasilla_de_oaxaca/) a salsa made with canned tomatillos and dried peppers. It was one of my better efforts. If you look at the 4th and 5th pictures (sorry, I couldn’t figure out how to extract image from the former post) the final texture was smooth, almost creamy.
Image my surprise when I thawed the frozen batch!
The texture had entirely changed. It seems to have curdled and the liquid keeps separating out.
It still tastes fantastic and the texture is not objectionable, just different than I started with.
I suspect the much higher level of pectin in the tomatillos has something to do with the difference between freezing Rojas vs. Verdes.
Nothing earth-shaking here, but I found it interesting and thought I’d share my “experiment” with my fellow ‘Snobs.
:snoo:
Reschiiv
Hmm, I recently made and froze both roasted tomatillo (canned) and roasted tomato salsa. For me the tomato salsa became kind of like your picture after thawing. The tomatillo salsa didn’t change texture at all.
Missanonna
Yeah doesn’t work out well with fresh. The tomatoes seem to hemorrhage when they freeze. I’m thinking your tomatillos were kinda chunky compared to your blended roja.
6227RVPkt3qx
love this post. i’m all about some salsa data points. thanks for sharing.
5 Comments
I’m assuming it starts to separate, right? Mine does the same.
There have been a couple of discussions on the effects of freezing and then thawing a salsa.
In my personal experience, I have had great success freezing (for up to 6 months) and then thawing my roasted/blended salsas. I have always said as much commenting in such threads.
The taste remains the same and I’ve seen no issues with the texture changing after the thaw.
But…
My experience was with roasted/blended Rojas, NOT Verdes. When I make Verdes, the batch is usually pretty small, not enough to split and freeze.
A couple of months ago, [I posted](https://www.reddit.com/r/SalsaSnobs/comments/18vppf6/canned_tomatillo_arbol_pasilla_de_oaxaca/) a salsa made with canned tomatillos and dried peppers. It was one of my better efforts. If you look at the 4th and 5th pictures (sorry, I couldn’t figure out how to extract image from the former post) the final texture was smooth, almost creamy.
Image my surprise when I thawed the frozen batch!
The texture had entirely changed. It seems to have curdled and the liquid keeps separating out.
It still tastes fantastic and the texture is not objectionable, just different than I started with.
I suspect the much higher level of pectin in the tomatillos has something to do with the difference between freezing Rojas vs. Verdes.
Nothing earth-shaking here, but I found it interesting and thought I’d share my “experiment” with my fellow ‘Snobs.
:snoo:
Hmm, I recently made and froze both roasted tomatillo (canned) and roasted tomato salsa. For me the tomato salsa became kind of like your picture after thawing. The tomatillo salsa didn’t change texture at all.
Yeah doesn’t work out well with fresh. The tomatoes seem to hemorrhage when they freeze. I’m thinking your tomatillos were kinda chunky compared to your blended roja.
love this post. i’m all about some salsa data points. thanks for sharing.