Comments on: Make Your Own Salsa

By: lee vitello

lee vitello — Thu, 28 Jan 2010 19:38:17 +0000

I learn a lot reading these reviews. I often wondered why my home made salsa only lasted a week. The citrus does break down all the components.

By: Lia

Lia — Thu, 05 Nov 2009 18:50:54 +0000

Why add oil to salsa???

By: @lemasney

@lemasney — Wed, 07 Oct 2009 01:53:33 +0000

I really love homemade pico de gallo, and I do it by buying no salt canned diced tomatoes, adding dried cilantro, frozen chopped onions and peppers, and salt. I'll often add red pepper flakes, a shot of hot sauce, and a splash of lime. Amazing, delicious, and very, very affordable.

By: marcia

marcia — Tue, 06 Oct 2009 18:08:57 +0000

i do a lot of canning -tomatoes, beans, apples, pickles – don't you find a significant difference in the flavor when canning salsa? i feel like most of the lime and cilantro flavors are destroyed in the heat of the canning process. any suggestions??

By: HAH

HAH — Wed, 23 Sep 2009 23:01:05 +0000

i made salsa 2 day ago and i canned it. i put a onion, bell pepper, habenaro pepper, cilantro, garlic, little salt and pepper, little EVOO , and tomatoes……………….

VERY GOOD!!!!!!!!!!!!!!!!!!!!!!!!!

By: marie

marie — Sun, 20 Sep 2009 21:13:53 +0000

tony, I made some salsa a few weeks ago and canned it . I first put habenaro peppers, red chilipeppers, banana pepper, an onion , some cilantro, an few spices , garlic etc. in food processor. Boiled it in white vinegar, also jars an lids and sealed them is very hot but so good

By: Tony Gilbert

Tony Gilbert — Sun, 20 Sep 2009 14:36:48 +0000

Is there any special preparation or ingredient added to salsa if you are going to can it and keep it in the pantry?

By: danawhite

danawhite — Sat, 19 Sep 2009 20:10:27 +0000

Hi Amy – I usually keep my fresh salsa in the fridge for no longer than one week (if it lasts that long). If it sits for longer than that, the acid in the salsa tends to make the ingredients mushy and not as tasty.

By: Amy

Amy — Sat, 19 Sep 2009 16:58:21 +0000

What is the shelf life for fresh salsa without doing the boiling method?

By: Claire

Claire — Sat, 19 Sep 2009 16:36:56 +0000

I have tried this receipe for salsa. Not only did I add extra virgin olive oil, but a couple splashes of red wine vinegar. The more it sits in refridg. the better it is.