I posted a little while ago asking about how people preserved their salsas, so I thought I’d give an update about how my first test has gone.
I made a modified version of that viral restaurant salsa that was posted here. The recipe was appealing to me to try first because it uses boiling as well as canned tomatoes. I didn’t have any Mexican chiles so I used a couple of standard Asian peppers. My local supermarket and fruit and vege shops don’t stock fresh or dried Mexican peppers (I live in New Zealand and my garden chiles aren’t ready yet). After I added the onion and cilantro I brought it back up to boiling for a couple of minutes, then ladled it into hot oven sterilized jars, which sealed as they cooled.
I ate what didn’t fit into jars and it was pretty good! It will definitely scratch the itch in the colder months when fresh tomatoes are too expensive. And because the recipe uses fresh and canned tomatoes I can really stretch my home grown ones this season to make a ton of salsa.
Thanks to everyone who commented on the original post! I think my next preserving attempt will be a salsa verde.
by cheekykia