You can serve salsa on its own or make it into a meal.Store-bought salsa can be preserved in the freezer easily.When you thaw the salsa, drain the excess water and add it to your recipes to make them pop.
Step 1: Don't change the flavor of the excess liquid by boiling it.
Put the salsa into a saucepan and keep it over a medium-low heat until half of the liquid has evaporated, which should take 45 minutes.The thicker the salsa, the better it will freeze.This process can be used with homemade salsa.You can reduce or skip this step if you have purchased thick salsa.
Step 2: The salsa should be kept at a room temperature.
Take the salsa off the heat and put it in the freezer for around an hour.If you want to keep heat out, cover the pot with a vent.The condensation will form ice at the top of your container if you freeze salsa before it is cooled.
Step 3: Add a can of tomato paste to the salsa.
If you don't have time to cook the salsa down or you want it to have a thicker consistency, use tomato paste at room temperature.One can per 10 cups of salsa is all you need.If you want a thicker salsa, put in an extra 6 ounces of tomato paste.
Step 4: The salsa should be put in freezer safe containers.
Store the salsa in plastic or glass containers.The space left at the top of the container can be used to expand the salsa when it is frozen.To save space or to make single portions of salsa, use freezer-safe sandwich bags and stack them in your freezer.Remove all the air from the bag before you seal it.If you plan to use it frequently, you should freeze your salsa in 1 c portions.It would be better if you didn't have to thaw all your salsa each time.
Step 5: The salsa can be stored in the freezer for up to 4 months.
If you put your salsa in the freezer, label it with the date so you know how long it will last.You should include if the salsa is mild or spicy.
Step 6: Cut the tomatoes into quarters.
Cut each tomato in half with a sharp knife.The rounded side of the quarters should be on the cutting board.To cut out the seeds and core of a tomato, run your blade close to the outer flesh of the tomato.
Step 7: The tomatoes, onions, and green peppers are in cubes.
You need 2 large onions and 2 green peppers.The thickness of each cube depends on how thick you want the salsa to be.
Step 8: The peppers were cut finely.
The rest of the ingredients should be cut into smaller cubes.The peppers could be overwhelming in large quantities.The jalapenos have the most heat.Remove the seeds from the salsa for a milder flavor.Do not look at your eyes after handling peppers.Substitute any hot pepper for a milder flavor.
Step 9: 2 cloves of garlic are all that's needed to make a paste.
Under your knife blade, smash each clove of garlic.The clove should be cut under the knife.Cut the garlic with the knife back and forth.If you want to avoid getting the garlic smell on your hands, use a garlic press.
Step 10: Put all the ingredients into a pot.
The mixture includes the tomato, onion, peppers, and garlic.Add 1/2 cup (25 g) of chopped cilantro, 1/3 cup (59 ml)of lime juice or cider vinegar, 3 grams of ground cumin, and 2 grams ground Coriander.Put the ingredients in a wooden or plastic spoon.
Step 11: The salsa should be brought to a boil over medium heat.
The flavors should cook together evenly if the spices are mixed completely.
Step 12: The salsa needs to be cooked for at least 45 minutes.
Since you want half of the salsa to evaporate, don't cover it as it cooks.If you want the salsa to have a thicker consistency, you can cook it for longer.
Step 13: Before storing the salsa, let it cool off.
Take the salsa off the heat and keep it cool.Once it stops steaming and is cool to the touch, you can tell it is cooled.If salsa is frozen, it will form ice inside the container.
Step 14: Store the salsa in freezer-safe bags for 6 months.
It has room to expand if you fill the bag with empty space at the top.You don't have to thaw all of the salsa if you store it in 1 c portions.The bags should be put in the freezer.Store the salsa in a container.When the salsa is frozen, leave room at the top for it to expand.The container or bag should be labeled with the date it was made.
Step 15: Before you cook the salsa, thaw it in the fridge for 24 hours.
To thaw your salsa, leave it at room temperature.The day before you plan to use it, transfer the salsa from the freezer to the fridge.
Step 16: The salsa needs to be drained of excess water.
The salsa may have formed water.Make your salsa chunkier by pouring the excess water into the sink.
Step 17: Marinate steaks.
The salsa should be put in the same container as the steak.Allow it to sit at room temperature for an hour.If you want the steak to fully absorb the flavor, you canMarinate it in the fridge for 24 hours.If you want the meat to reach your desired temperature, grill it over high heat.Steaks need to be kept at an internal temperature of around 70 C for safe consumption.
Step 18: It's a good idea to mix salsa with your enchiladas.
Chicken or beef can be cooked in a pan.Chicken can be put into tortillas in a pan.The chicken should be topped with black beans, corn, salsa, and cheese.If you want to top the enchiladas with cheese and sauce, cook them for 20 minutes.
Step 19: The salsa can be used as a sauce for pizza.
The base should be either a premade pizza crust or tortillas.Spread the salsa with a spoon.The salsa should be covered with taco meat, beans, and cheese.The pizza should be cooked at 350 F.On top of the pizza, spread lettuce and diced tomatoes.Salsa can be used as a dip for pizza.
Step 20: A top taco with salsa.
Brown beef or chicken in a pan.You can serve the taco with cheese, lettuce, and fresh vegetables.Before eating the taco, top it with salsa and sour cream.While the meat is cooking add salsa to it.