Everyone seems to have their favorite salsa recipe. And, this time of year the salsa ingredients are abundant in gardens, at farmer’s markets and at the grocery — ingredients such as tomatoes, onions, pepper and other fresh vegetables and herbs.
If you are making fresh salsa to eat or store in the refrigerator you don’t have to worry about the recipe you use or the mixture of low-acid and high-acid foods. But, if you intend on canning salsa for later use it is important to use a tried and true recipe. (found at http://nchfp.uga.edu/how/can_salsa.html)
- Tomatoes – any type of tomato can be used but for a thicker salsa select a paste tomato such as Roma. Green tomatoes can also be used.
- Peppers – from mild to fiery hot in taste, select a variety that suits your palate. Jalapeno peppers are popular for salsa – make sure you wear rubber gloves when cutting or dicing these peppers.
- Spices – cilantro and cumin are commonly used to make a spicy salsa.
Experiment with ingredients adding onions, beans, corn and other favorites to your homemade salsa. Just remember that this homemade salsa must be eaten fresh or stored in the refrigerator for a couple of weeks. In order to preserve salsa through home canning a research-tested recipe must be used for a safe product.