If you freeze it, it'd probably be better used as a sauce base for, lets say, a Mexican spice-rubbed Chicken recipe, or maybe a topping for some flautas. Cooked, of course!
I always find these questions so difficult; why would I want to freeze salsa if I can make some more in 10 minutes? But it's a culture thing, I guess, as well as the cost considerations: 1 large bowl of fresh salsa might cost me 75 cents to make, but a bought version would be $3- there's only ONE brand of bottled salsa here on supermarket shelves, because everyone makes it fresh.
My son came home with some buddies and a large case of beer last week - "hey, dad, got any salsa handy?". 10 minutes, he had some. Different country, different lifestyles, different philosophy, I suppose!