r/SalsaSnobs • u/unknowable_stRanger • 1d ago
Question Green salsa like substance question
My Dad is Cajun
My stepdad was Hispanic.
I suppose that makes me half neither but damn do I like hot food. Lips burning, mouth on fire, nose running, don't touch your eyes or bits hot.
But I live, no kidding, 100 miles round trip from the grocery store. So I go once a month. But I'm tired of wilted gross looking jalapenos by week three and I am wanting to turn them into green salsa.
I'm thinking fire roast them and chop up some red onion and a bunch of garlic and turn it into puree.
Typically onions get gross and super stinky after a puree so maybe just puree the jalapenos and garlic? Help me out here.
Then what does adding vinegar do for it?
Last how do I keep it from getting fuzzy on top? Do I need to add something as a preservative? I only need it to last like 32 days max.
Thanks in advance for your kind answers. I'm not new to cooking, just tryna get better at it.
4
u/Silent_Contract8647 1d ago
Holy shit it’s like I typed that part about Lips burning, mouth on fire, nose running, don't touch your eyes or bits hot. 😆 Very few people understand this. I live closer to a grocery store than you do, but I just got tired of going all the time. So now I’m growing a garden in my kitchen. Cilantro (below with some other herbs) and, jalapeños & tomatoes in another container. I don’t have a green thumb so it’s kinda fun that they haven’t died yet.
2
u/funkinatrix 1d ago
I use the Easy Fermenter system — wide lid canning jar lids with a pump that allows you to remove all of the air out of the jar.
4
u/kanyeguisada 1d ago
You should consider having a small garden if you're so far away from a grocery store. Better peppers and other veggies, always fresh. And can be canned/jarred or frozen or even dehydrated.
2
8
u/0maigh 1d ago
You can freeze your jalapenos, so long as you’re not relying on them for texture. Order some dried chiles (árbol, maybe) for something more shelf stable.