This is just my personal opinion, but I would not attempt to freeze salsa except maybe one or two containers as an experiment. The flavors are so distinct in salsa that I doubt it would retain much after the first month or so. When all else fails though, I consult the Ball’s Blue Book of Preserving, which covers freezing tomatoes alone but not in a salsa. Canning is the only method of preserving mentioned for salsa. Good luck!!!
Thanks again. Sigh. That’s what I get for trying to take shortcuts!
Do you have any particular recipes you use for canning salsa? Half of them make it sound easy and the other half scare you to death about keeping the quantity of ingredients and vinegar to the right proportions.