Frozen lime cubes beat fresh lime juice for my salsa

I kept buying limes for guac and watching half rot in the drawer, so last month I juiced a whole bag and froze the juice in an ice tray. Turns out the cubes melt slower into the salsa, so you get a steadier tang instead of dumping it all at once. Anyone else freeze citrus or am I just lazy in a useful way?

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1 Comment

grace8919d ago

and honestly, I don't get the big deal. Fresh lime juice takes like two minutes to squeeze, and the whole point of salsa is that it's fresh, right? Freezing it just feels like you're skipping the easy part for no real payoff. I mean, sure, if you hate wasting limes, go for it, but the texture and taste are gonna be a little off, no matter how you slice it. Maybe it's just me, but I'd rather buy two limes and use them up than plan my salsa around a freezer tray.