Yes. Salsa freezes, but the raw vegetables release water as they thaw, so it comes out softer and is better used in cooked dishes than served fresh with chips.
Salsa gets asked about a lot because so much of it is water to begin with — tomatoes, onions, and peppers are all high-moisture ingredients that behave differently once ice crystals form and break down their cell walls. That's true whether the salsa is raw pico de gallo or a cooked jarred style.
What actually changes is texture, not safety, so the question is really about what you'll use it for once it's thawed.
Portion salsa into small airtight containers or freezer bags so you only thaw what you need. Leave about half an inch of space at the top since the liquid expands as it freezes. Cooked or jarred-style salsas hold up a bit better than raw pico de gallo, which has more exposed cell structure in the fresh vegetables.
Salsa is safe indefinitely at 0°F (-18°C), but quality drops off after about 2-3 months as the vegetables continue to lose structure even in the freezer.
Expect extra liquid pooling at the bottom of the container and a softer bite from the onions and tomatoes. Stir it well and drain off excess liquid if the texture is too thin for your taste.
Salsa freezes fine, it just stops being chip-dip material once it thaws. Treat frozen salsa as a cooking ingredient rather than a fresh topping and it earns its freezer space.
Yes, use a straight-sided jar and leave about half an inch of headspace so the jar doesn't crack as the salsa expands.
No, raw pico de gallo turns mushier because the fresh vegetables aren't cooked down first. Cooked or jarred-style salsa holds its texture better.
It's safe indefinitely, but best used within about 2-3 months before the vegetables lose too much texture.
Yes, salsa verde freezes about as well as red salsa and works the same way — best stirred into cooked dishes after thawing.