Has anyone froze salsa? If so...how was it after it was defrosted?

If the salsa has any kind of solid material in it (i.e. pieces of tomato, onion, etc) it will not work; freezin destroys any texture these foods have and turns the salsa into mush. If the salsa is almost all liquid (like the salsa at fast food restaurants or in the smaller bottles at the market) then it will freeze with little change...