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!
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