i am new cooking Mexican salsa (had enough of overpriced store-brought nonsense). I have been cooking my way through Gabriela Camara's new book, My Mexico City Cookbook. She has a recipe for habanero salsa.
It is basically lime, salt (I didnt go heavy), olive oil, onions and olive oil. She mentions that the salsa is best after a week and to prepare it so the liquid covers all ingredients. The container I had was a tad big and thus not everything is submerged.
I wonder if this is to prevent growth of bacteria or more of a question of taste. If it is suggested for safty, how long do you reckon the salsa will keep in the fridge, assuming that I did not prepare it in a way that should allow it too keep for at least two weeks?
Its been two days thus far!
Invite a friend to chime in on this discussion.Email a Friend
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...
by David Watsky | Think you're a picky eater? Don't worry, even the best chefs in the world have foods they didn't always...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.