It is not recommended to can fresh salsa without cooking it because the heat from the canning process is necessary to ensure the safety and preservation of the salsa. Heat processing helps destroy bacteria, yeast, and molds that can cause spoilage and foodborne illnesses.
However, if you still prefer to make a fresh salsa that is not canned, you can prepare it for immediate consumption or short-term refrigeration. Here's a recipe for fresh salsa:
Ingredients:
- 2 pounds fresh tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
Directions:
- Wash and dice the tomatoes, ensuring to remove any stems and tough parts.
- Finely chop the red onion, jalapeño pepper (adjust the amount according to your heat preference), and cilantro.
- In a mixing bowl, combine the diced tomatoes, red onion, jalapeño pepper, cilantro, lime juice, minced garlic, salt, and pepper.
- Gently mix all the ingredients until well combined.
- Taste and adjust the seasoning according to your preference.
- Serve immediately or refrigerate for a few hours to allow the flavors to meld together.
Remember that fresh salsa is perishable and should be consumed within a few days. If you want to preserve your salsa for a longer period, it is recommended to use a tested canning recipe that involves cooking and heat processing the salsa in jars following proper canning guidelines.