Freeze Part II

[whoose]

Can you freeze salsa and pico? What are the results? Do you recommend it?

[Worth1]

Pico as in pico de gallo your gonna get a nasty mush.

[greenthumbomaha]

I thought you could freeze this
Its raining so I chopped up some garden tomatoes and peppers and onions made salsa on the stovetop. I was just about to put it in the small BPA free round freezer containers. Sat down for a little R & R first as a reward.

I guess I'll look for two pint jars and put them in a water bath for 20 minutes. I store all my canned stuff, which is mostly peppers, in the fridge.

I use the roast and freeze method from another thread for sauce.

- Lisa

[Worth1]

Originally Posted by greenthumbomaha

I thought you could freeze this
Its raining so I chopped up some garden tomatoes and peppers and onions made salsa on the stovetop. I was just about to put it in the small BPA free round freezer containers. Sat down for a little R & R first as a reward.

I guess I'll look for two pint jars and put them in a water bath for 20 minutes. I store all my canned stuff, which is mostly peppers, in the fridge.

I use the roast and freeze method from another thread for sauce.

- Lisa

Now hold on you can freeze yours because you cooked it already.
The Pico de Gallo is a fresh salsa meaning beak of the rooster, AKA slasa fresca.

Worth

[AlittleSalt]

I have frozen Onion/Tomato/Peppers (Pico) before - it turned into compost food.

[ContainerTed]

Rule #1 to freezing any kind of fresh vegetables.

If your goal is to have some "crunch" to the eating, don't freeze. Freezing destroys the cell walls and therefore the firmness you are looking for in such things as Pico de Gallo and other homemade condiments.

A good example is this. Would you freeze a "salad tray" with the idea of eating it next week???

[dmforcier]

Excellent illustration!


For the record, I have tried freezing lettuce. Only once.

[Worth1]

Where I worked at they consistently without fail froze the tomatoes and other stuff that was meant to be eaten fresh.
The pico would be like biting into ice cubes and a bit later would be mush.
The steamed frozen vegetables would be hot on the outside and frozen on the inside and like rubber.
If you ate one of the hamburgers you would have the runs to no end the next day.

[oakley]

That is unfortunate and not very encouraging...i freeze all my sauces, pico's, salsas in so many ways for winter uses...

all the ingredients in pico freeze so why not the combination.?...Maybe we are bit more experimental in the NorthEast. I just thaw to an icy state, then puree in the Cuisinart or blender with something fresh like limes and cilantro...chives, fresh red pepper, hot peppers...a splash of apple cider vinegar, maple syrup...something to balance the acid. I have roasted, smoked, fresh/frozen slices of heirlooms, cherry toms frozen whole, ...and thawing will never, obviously, give a good slice like summer off the vine slice, but the fresh flavor is unmatched to anything grocery bought and it is my home-grown-all-winter-best-flavor toms, till the first fresh next spring.