With my fresh tomatoes and others veggies, I've been making salsa. This year I have so many tomatoes that I'm making enough for storage.
Usually the salsa is great, but goes fast. I skin the tomatoes and seed them for the most part, use some salt, lemon and lime juice as well (only a bit of each). This year, the stuff that is in the fridge starts to turn very tart and sour. I'm guessing it's because I don't add preservatives.
Is there something I can add to help this? Should I freeze it just after making and only thaw what we need at any one time? Anything else I'm missing?
Thanks in advance!