Salsa is a favorite
The No. 1 condiment can also feature fruits, unique veggies

By KARI KRAMER | East Texas Edition

A variety of salsas were made, and sampled, during the recent "Simply Salsa Workshop" held at the Gregg County Extension office. -- Staff photo by Kramer

July 28, 2005 - Salsa is often associated with tomatoes, but the dish can encompass a variety of Texas produce.

At the recent Simply Salsa Workshop in Longview, Extension agents from Upshur, Harrison, and Gregg counties addressed participants and offered examples of some unconventional salsas (at least by American standards).

While tomatoes are a popular ingredient, salsas can be made with many fruits and vegetables; mangos, pineapple, oranges, berries, papaya, apples, lemons, zucchini, and beans.

As the Gregg County Extension agent for family and consumer sciences, Jill Parker has accumulated several ideas for serving salsa.

"Salsa can be used in more ways than you just putting it on a chip or cracker and serving it," she said.

Katie Hjorth, 11, of Upshur County fixes a plate of chips and salsa at the recent Simply Salsa Workshop held at the Gregg County Extension office in Longview. -- Staff photo by Kramer

Many of the fruit-based salsas, which resemble a fruit salad, are served with meats.

"A lot of salsas can be used on chicken, pork, and fish," said Parker.

The idea of making salsas with fruit and then serving it over meat may seem odd to the general public, but for centuries, the cultures responsible for mastering salsa creations, have been uniquely utilizing the condiment.

Salsa, translated as "sauce," has been traced to the times of the Aztecs. Andrew F. Smith, in his book "Souper Tomatoes: The Story of America's Favorite Food," wrote of how the Aztecs used tomatoes and a primitive form of salsa to season meals. "Aztec lords combined them with chile peppers and ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called 'salsa' by Alonso de Molina in 1571," reads the book.

Spanish explorers began adding various spices to the recipe and the modern version of salsa began to develop. In the centuries that followed, salsa popularity grew. By the 1990s, salsa was out selling ketchup in the United States.

Salsa is a serving sensation that is popular all year, even in the winter months when fresh tomatoes are no longer available. To prevent a homemade salsa shortage during the winter, many people are canning the item.

Many of the general canning rules apply when canning salsas. During a canning demonstration at the recent workshop, Extension family and consumer sciences agents, Flo Jasper (Harrison County) and Rochelle Wiggins (Upshur County), gave some general pointers to follow when canning.

Canning should only be done in containers or jars labeled for that use.

"Always inspect the lid for cracks and bumps - anything that will keep the lid from sealing," said Wiggins.

The two types of canning - water baths and pressure canning - were discussed. Pressure cookers provide greater health safety by eliminating bacteria with temperatures of at least 240 degrees Fahrenheit.

According to Wiggins, "The only thing you should be canning in a water bath is a high-sugar food or a high-acidity food."

High acidity foods may be canned in a water bath, but the recipe must be followed exactly. Altering any ingredients changes the acidity level, and the recipe may become unsafe for the water canning process. Do not substitute vinegar for lemon juice, because lemon juice is more acidic than vinegar. Because of this, it is safe to substitute an equal amount of lemon juice for vinegar. At minimum, use a 50 grain (5 percent acidity) vinegar and use bottled lemon juice for consistent acidity levels.

The recommended head-spacein the jar should always be observed to prevent the product from leaking out during the canning process. Head space is the area between the food in the jar and the top of the jar. This is usually a few inches.

Texas Cooperative Extension recommends canning products according to time and heat specifications listed on the recipe. Once canning is complete, check the jars to make sure they sealed properly. To do this, remove the ring from the jar without force, press on the center of the lid, if it is sunken and will not move when pressed, the jar is sealed. In addition, if there is a clear ringing sound when the lid is tapped with a spoon, the seal is good. A dull thud indicates the jar sealed improperly.

Information about canning is available in a small booklet from Texas Cooperative Extension. The booklet, titled "Canning Vegetables at Home," is available online at http://tcebookstore.org/pubinfo.cfm?pubid=332 . The publication can be read or purchased for $1.

For best results when making and canning salsa, always use fresh produce - an ingredient that is found in abundance during Texas summers.