Our garden has been overflowing with tomatoes recently, so I decided to try my hand at making homemade salsa. I invited my friend Gabby over to help. She said yes (I think) in hopes that she would get a front row seat to how I manage to turn trying something new into an epic disaster. I did not disappoint.
I found a recipe online for canning tomato salsa and decided to go for a ‘something new double-whammy’…new recipe + first attempt at canning. The recipe was for a large batch so I cut everything in a little less than half, bought a bunch of peppers and we got to work.
The recipe called for a 1/2 cup of salt. Let’s just stop right there. That’s crazy talk. The entire bag of chips + dip I just ate had less sodium than that.
So, thinking I was being smarty pants champion, I decided to cut that right in half, minus a bit.
But that’s still just a little less than 1/4 cup of salty salty salt. Ooooo disaster.
We had already begun the canning process before we decided it might be a good idea to taste-test. We were totally shocked when our salsa tasted like ocean water.
Not to be deterred, we Googled for possible solutions. Gabby found a response that said a potato would help.
After trying over a half-dozen different methods for de-saltifying food, we watered it down as best we could and decided to try canning instead.
This part of the evening was slightly more successful, and I am looking forward to trying canning again when I actually make something worth saving.