So, y’all know I’ve been virtually a dehydrating fool since I got my * Excalibur Dehydrator earlier this year – so much fun! I love to have all those dehydrated veggies in my pantry, their pretty sparkling glass jars lined up smartly on the shelves. I’ve been using those dehydrated goodies in my simmering soups when I make endless-soup lunches for RancherMan & me and of course I also often rehydrate and use them in dishes I’m cooking.
I love that my healthy garden vegetables take up so little space now and no additional energy is needed for them to stay preserved. Recently I diced fresh tomatoes from my garden and dried them – I’ll use these tomatoes the same way I’d use canned diced tomatoes, a common item on my grocery list. But as I bundled up those pretty red dehydrated diced tomato jewels into a glass jar I got to wondering – wouldn’t it be cool if I could make salsa where all you do is add the boiling water, stir, rehydrate and eat? I sat out to experiment.
I already have all the veggies that I’d normally mix into my fresh homemade salsa dehydrated: diced tomatoes, minced garlic, cilantro, bell pepper and onion. These have all been dehydrated over the last several months from ripe veggies straight from my garden. OMGoodness that’s a whole lot of garden goodness right there!
Combining Dehydrated Ingredients
So I started experimenting with the portions. I pulled out a pint canning jar and poured in about a cup of dehydrated tomatoes. Then I added about 2 tablespoons of dehydrated chopped onion, 1/2 tablespoon of dehydrated chopped cilantro, 2 teaspoons dehydrated bell pepper and about 1/4 teaspoon of dehydrated garlic and stirred it all together. Hummm… that looks about right. Then I added two tablespoons of my own homemade dry salsa mix.
Rehydrating My Dehydrated Salsa
Now for the test run. I heated a cup of water to almost boiling and poured it into my jar of dehydrated ingredients. I added 1/4 teaspoon of vinegar and stirred it all together, making sure to push all dehydrated bits down into the water. Then I placed the top back on the jar loosely so it would kind of steam inside the jar and rehydrate everything.
I typically wait about 15 minutes when I’m rehydrating veggies but since this was a larger quantity than I usually rehydrate at one time I just let the liquid cool in the jar – probably about 30-45 minutes before I tasted it.
Oh yeah – this is great. I’m about to dehydrate some of my hot, hot, HOT jalapeno peppers from the garden and I’ll zap the heat in my salsa a little higher with the next batch – I like it SPICY! In the meantime these jars would be a GREAT Christmas gift idea, don’t ya think?
Here’s what I bundled inside each pint canning jar:
Dehydrated Salsa In A Jar Recipe
- 1 Cup Diced Dehydrated Tomatoes
- 2 Tablespoons Chopped Dehydrated Onions
- 2 teaspoons Chopped Dehydrated Bell Pepper
- 1/2 Tablespoon Chopped Dehydrated Cilantro
- 1/4 teaspoon Chopped Dehydrated Garlic
- Dehydrated Jalapeno Peppers To Taste
- 2 Tablespoons Dry Salsa Mix
(at rehydration add:)
- 1 cup almost-boiling water
- 1/2 teaspoon vinegar
Stir all dehydrated veggies and dry salsa mix into clean pint canning jar and seal jar to store. To rehydrate – pour 1 cup very hot water into jar with veggies, add 1/2 teaspoon vinegar and stir. Replace the lid and allow the liquid to cool. When all veggies are thoroughly rehydrated remove lid and stir rehydrated salsa and ENJOY!
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