Dehydrated Chunky Salsa


Shelf Stable, Lightweight Dry Salsa Mix—Just-Add-Water


Perfect for “instant” salsa that is made in minutes; this recipe is reconstituted with just the addition of water. Perfect for campers, backpackers, and busy Moms, with 1/4 cup of this mix per serving, this dehydrated salsa mix is fast, easy, and tastes fantastic!

This recipe makes—to my tastes—a medium, hot salsa mix.  If you wish to make a milder version, start with half measures of the spices (crushed, dried red pepper, dried jalapeno, or dried chili peppers, cilantro flakes, smoked paprika powder, and  ground cumin) and adjust accordingly to your tastes. For a hotter version, adjust spices to taste. This makes a delicious fresh version as well. I could eat it right out of the bowl!

 

Tips for Use in Other Dishes:
℘ Add to rice to amp up the flavor and give it a spicy kick.
℘ Turn up the heat on your favorite chili recipe by throwing a handful of the flakes into you chili pot.
℘ Spice up marinara or pizza sauce with the flavor of salsa.


Ingredients
8 cups (about 6 pounds) fresh tomatoes, peeled and diced OR a #10 can (6 lb., 6 oz.) diced tomatoes with juice
1/4 cup dried, chopped onion
2 tablespoons tomato powder or 3 tablespoons tomato paste
2 tablespoons crushed, dried red pepper, dried jalapeno, or dried chili peppers
2 tablespoons dried cilantro flakes
1-1/2 tablespoons lemon juice or 2 teaspoons lemon powder
1 tablespoon dried, minced garlic
1/2 tablespoon salt (if using canned tomatoes, add salt to taste-I do not add any salt to mine)
2 teaspoons dried parsley flakes
2 teaspoons smoked paprika powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Directions

  1. Mix all ingredients thoroughly in a large 4-quart bowl. Cover the bowl with a lid or plastic wrap to seal.
  2. Refrigerate overnight to allow the flavors to blend.
  3. Restaurant-Style Salsa. If you prefer smoother, restaurant-style salsa, blend in a food processor or with an immersion blender to a smooth consistency before spreading out on the dehydrator trays.
  4. Spread out on solid dehydrator trays, about 1-1/2 to 2 cups per tray, and dehydrate at 135°F/55°C for 5-8 hours or until crispy dry.
  5. Cool, break up into  small chunks, and store in an airtight container. Vacuum seal into jars or Food Saver-type bags for the longest storage freshness.

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To Reconstitute

For each serving (1/4 cup of the dry salsa mix), add 1/4 cup boiling water, stir well, and put in a cozy or cover for 5 minutes. Add up to another 1/4 cup water to reach the consistency you like. Allow to cool and enjoy!


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