You'll have to try it to be sure, but I think it'll separate and go icy. OTOH, if you throw it back in the blender when it's partially thawed, it should come back together. The freshness is what makes this kind of salsa so great (though if it's not nice after freezing you can always throw it into soup or a marinade). Any chance of adjusting the BF rather than the salsa?

LOL!!! I like anyone that’s a good cook and it’s fruitless to try to change people. :)

reblending is a great idea if it separates. yes, I must try freezing a batch. Nothing tastes as good as produce from your own garden — especially in winter here! I planted only 4 serrano plants, and seem to be getting about a half-bushel of peppers!

You can't change people's personalities, but it is possible to retrain some behaviors, so I just threw it out there as a potential. And if you're freezing it for Winter, whatever losses in texture and oomph you get will be made up for by it's fresh garden salsa in the Winter!

It will freeze just fine......whatever texture it had and "fresh" taste was gone with cooking it for 15 minutes. It's a cooked salsa and will freeze just as well as spaghetti sauce or soup will. Sounds lovely!

Great, thank you! I figured from reading other threads here that it wasn’t a candidate for WB canning because of the oil used for cooking!

It will freeze fine. Try half pints so a thaw will be just the amount you will use in a chip fest sitting or a sauce. I freeze a few varieties of tomato harvest. Usually a chunkier roast, then i have options when i thaw. I took a pack out last night from last Fall. A smoked roasted tomatillo, onion, hatch chilis, whole garlic cloves. Had it with sliced thin searred tri-tip. I like to add something fresh when i take out a salsa during the winter months like cilantro, minced poblano, red bell pepper....a habanero my market always has year round. Even just a minced scalion or fresh garlic, a squeeze of fresh half a lime...whatever i have without special shopping.

Starting early September i'll have more harvest i can comfortably deal with, so i roast in my big turkey roaster in a half dozen batches....chunky. I can put it in the blender or pulse in the cuisinart for a coarse salsa...yours is much more concentrated so it will survive a freeze even better.

Do a test next batch. It can go straight from the freezer into a low heat sauce pan, lid on. Or fridge thaw. A heat thaw might be the way to go but might need a 1/4 cup liquid like beer, wine, or just some sweating onion with water.

I agree that it will freeze as well as spaghetti sauce or soup! Hence my cautions. :)

So.....you dont' think spaghetti sauce or soup freezes well? Those are some of my favorite things to freeze....and thaw.

Reheating after being frozen is another good option. I’ll try freezing a few batches and sample the results in Dec. or Jan. to see how it worked. :)

I didn't say that it wouldn't freeze well, Linda. I said it would likely have some water separation and iciness, which could be mended. Which can happen to soups and spaghetti sauce.

Yes, PM, heating is another option, and you’ll have to try. One of the great factors in cooking is moisture controll. Part of ”garden fresh” is a lot of water in the produce. 15 minutes of cooking doesn't change that much. Freezing might have more of an effect than one would like, but reheating for a short time could bring it back together.

Okay, I'm more awake now than usual. The salsa is essentially an emulsion. That's why putting it through the blender should bring it back together if it goes watery. The only issue is whether it will get rid of the pulpy texture at the same time. Heating, like soup, will also work, but you might have to boil it. While I was recommending the blender, a little voice in my head kept saying "add tomatoy" but I couldn't formulate what that meant. So I just looked it up. Tomato paste can act as an emulsifier. I'm not sure that would work to preserve the salsa's flavor and echo of freshness, however.

reporting back: once thawed, there was a lot of extra liquid in the salsa, so I simmered it down to concentrate it, then added it back in. Not as good as fresh-made, but still good. :)

I wonder if just draining it would have given you better results than cooking it.?

No, I'm positive I did the right thing because I tasted the liquid. It was much too flavorful to just dump! :)