Last night I finally put up some salsa. I've been a longtime canner of tomatoes (usually just packed, sometimes made into sauce), but I'd never done salsa before. I read lots of recipes and websites, and noticed they all called for rather large amounts of vinegar or lemon juice, to counter the low acidity of the peppers and onions. Well, I made both Salsa Verde and a regular red salsa, and both came a little disappointing. The Salsa Verde is pretty good, but a shade too sour for me (it was made with 1c of bottled lemon juice). The red salsa is just SO vinegary!
Do others who've put up salsa feel this way? Does it mellow at all? Do you have recipes that call for less of these acidic ingredients?