Most people know that today is known as Cinco de Mayo but many aren’t aware that May is National Salsa Month. National Salsa Month began in 1997, celebrating the 50th anniversary of Pace® salsa in recognition of the popularity and unique heritage of salsa.
In observance, you should consider trying to make your own homemade salsa. All it takes are some fresh ingredients and some dicing! If you don’t have all of the seasonings on hand, most grocery stores carry salsa seasoning packets in the produce section. This could save you time and money.
Most salsas are tomato-based but there are many recipes available that use a variety of other ingredients.
Salsa is typically eaten as a dip with tortilla chips but it can also be used to add flavor to other main dish items, such as chicken and beef.
Interested in preserving your own salsa? You should always follow a tested home canning recipe. Here are some resources to use:
- USDA Complete Guide to Home Canning
- Salsa: From Garden to Table
- Preserving Food in Wyoming, Tomatoes
Do not add extra ingredients to the salsa recipe prior to processing it as this can affect the acidity of the salsa which is critical to the safety of the home-canned product. You can always add extra ingredients right before serving the salsa, if you desire.
Keep food safety in mind when storing your salsa. Refrigeration is the key to enjoying salsa safely. Once commercially-prepared salsa or home-canned salsa is opened, the unused portion must be refrigerated. “Fresh” salsa must also be refrigerated. Fresh salsa has a much shorter shelf life than the canned or jarred versions.
Whether you like to preserve your own, make fresh salsa, or pick up a jar at the grocery store, enjoy some during National Salsa Month.
Ohio State University Extension. http://ohioline.osu.edu/factsheet/HYG-5339
University of Connecticut Extension. http://4-hfans.uconn.edu/recipes/05may.php
University of Nebraska Lincoln Extension. http://food.unl.edu/documents/May_SalsaMonth_Webletter_04_30_14.pdf
University of Wyoming Cooperative Extension Service. http://www.wyomingextension.org/agpubs/pubs/B1210-4.pdf
USDA, National Institute of Food and Agriculture. http://nchfp.uga.edu/publications/usda/GUIDE03_HomeCan_rev0715.pdf
Writer: Tammy Jones, Family and Consumer Sciences, Ohio State University Extension, Pike County, email@example.com
Reviewer: Melissa Welker, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Fulton County, firstname.lastname@example.org