One of the biggest concerns when cooking in-home is what to do with food when we freeze it? I love freezing bread and soups, but what about products like sauces? Can you freeze salsa verde, and would it work to keep this sauce nice in quality and taste?
Salsa verde can be frozen just like every other salsa. However, to do it properly, you need to follow steps like checking the quality, choosing suitable packaging, and not neglecting the labeling. If you do everything right then, you can have one or more portions of salsa verde ready in your fridge anytime.
Before freezing salsa verde, we need to know its shelf life. This is something I also explained in this article. There is also another technique of preserving salsa verde, which is canning. So which would be better? Read more to get all the info you need before starting.
How to Freeze Salsa Verde?
Check the Quality
It is essential that before thinking about freezing salsa, check its quality. The shelf life of the salsa stored in the refrigerator may be from 4-6 days. Occasionally, if the vegetables are pretty fresh, they can last more.
The first sign of the salsa starting to go wrong is the green color, which starts getting darker after some days. Another element that can be a sign of salsa freshness is the smell. If you feel any weird smells or off-odors in the salsa, it would be better not to consume.
And of course, the most important sign is the presence of mold. On any occasion, don’t think that just by removing the mold with a spoon, the salsa will be okay again. In juicy and liquid products, you can spread the mold quickly.
When you are sure that the parameters of the sauce are up to the standard, you can start thinking about the next step.
Overall my advice would be to freeze as soon as possible.
Divide the Portions Well
One of the freezing parameters is that you cannot freeze, unfreeze and freeze again. Once you unfreeze a product, you need to consume it. In this case, it would be better to think about what portion you will be able to eat next time you use it. So if you have too much salsa, you can split it up into two or three small containers and use it on different days.
Pay Attention to the Packaging
Another critical step is to be careful while you package it. To obtain the best quality parameters, you must store salsa verde in an airtight container. Only in this way the taste and smell will remain the same after unfreezing.
The advantage of freezing salsas is that you can freeze them in freezer-grade bags. In addition, you can save space by freezing them in a flat shape or other ways that solid food just can`t.
Keep the Track
Although it is known that the freezer is an excellent alley to keep the food safe, we need to know how much salsa verde can stay in the freezer. Of course, the risk for bacteria to grow is relatively low, but freezing it for a long time may affect the flavor. Please keep it in the freezer for no more than 6 or 8 weeks.
Sometimes, we neglect an important step: putting a labeling sticker in the container. We may forget what we have in the fridge or how many times the salsa has been there. So to reduce the risk of losing tracks, it’s better to put the date of production.
Usually, there is no reason to worry, although this does not mean that you don’t check the quality once more before consuming it. But, as I always say, better safe than sorry, so apply all the mentioned advice before finishing it.
How Long Does Salsa Verde Last?
When talking about the shelf life of salsa verde, there are a couple of scenarios to consider.
If the salsa verde is bought canned and unrefrigerated, the shelf life will be quite long. If you store it properly, don’t let it out of the fridge for long, and you close the can carefully every time; then, salsa verde may last up to one month. Still, you better consume it within two weeks to profit from the best qualities.
In the case of the fresh salsa verde, the shelf life is more fragile. So, in this case, please don’t keep it in the fridge for more than one week at maximum. When preparing fresh salsas, I intend to consume them as soon as possible because salsas are not products that get better by staying in the fridge, so you can freeze salsa verde instead.
Should You Freeze or Can Homemade Salsa Verde?
It depends on the purpose you will use it later. People usually feel that caning salsa is the best option because it is more similar to finding it in the supermarket. Although, I am not entirely convinced.
To freeze the sauce, according to the steps mentioned above, it won’t take you more than 10 minutes to do it. It will take more time to unfreeze for sure, as it needs to stay in the fridge for 8-12 hours, but it is still a simple procedure.
On the other hand, canning salsa in-home requires more time and effort than you may think. To do it properly, you will need to boil the jars before and after filling them with sauce, remove the air bubbles, and ideally close the jars.
The step where you boil the jars with salsa verde plays the role of something similar to pasteurization. In this case, the taste will be affected a little and won’t taste that natural anymore. But if you still want to try it, make sure to find suitable types of equipment.
How to Use Salsa Verde Leftovers?
The most common use to enjoy the salsa verde in maximum is in recipes like fajitas or burritos. Even so, if you have leftovers but don’t have time to prepare one of them, I am sharing some quick ideas to consume salsa verde leftovers.
Just as a dip for nachos, simply as that. Or if you want to put the nachos in the oven for a couple of minutes mixed with cheddar cheese and some tomatoes and green peppers, that’s even better and it will thicken salsa verde.
You can use it to recreate the egg scramble recipe. I love eggs, and I have eaten them my whole life. That’s how I know that sometimes the taste is not that impressive anymore. So from time to time, I choose to mix the eggs in other recipes. For example, salsa verde scrambled eggs are an easy recipe when, instead of frying the eggs alone in the pan, you also add salsa verde.
Another simple way is to use it as a marinade for the meat or fish. It does not matter if you are cooking chicken, beef, or fresh scallops; you can try to put it on top of everything until you understand which tastes better for you. You may even try to put it in a hamburger or on top of a rice bowl.
And the last option I would propose is to prepare a salsa verde vinaigrette. Just mix salsa verde with olive oil, cider vinegar, and pepper, and here you have a nice atypic salad dressing to use on any occasion.