I canned A LOT of salsa last year, and it took up A LOT of space. Unfortunately, our home-jarred salsa supply ran out a few months ago. It was a verrry sad day.
As i was picking tomatoes this week I remembered back a few years ago when I went to the Outdoor Retailer show, and they were sampling backpacker’s salsa. It was dehydrated salsa, and could easily be rehydrated on the trail. I didn’t think any more of it until yesterday.
I love experimenting, so I cooked up a great tasting batch of salsa. Chopped up sweet peppers, onion, obscene amounts of garlic (because we grew garlic this year!). Then I added previously frozen/drained, pureed TOMATOES, and some salt, pepper and cumin. I cooked it for a few minutes. Then I spread it onto a nonstick dehydrating mat.
It tastes INCREDIBLE. I kept some of it in sheets and then pureed some to make a powder. It’s going to be so much better than canning salsa. It’ll take up less space, use less resources, and be super convenient to use.
