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.
|