Salsa Making Workshop

Let's make some salsa together! Late September is the perfect time for Salsa making with so many freshly ripe tomatoes and peppers available for just a little while longer before the first frost.  We'll learn how to make both fresh salsa and fermented salsa you can refrigerate for months of storage (if you make enough to last that long😊)

We'll start off with a Library Chef (one of our online resource programs) tutorial on making Mango Salsa Fresca and then make some right here.  Then we'll talk about general salsa guidelines and all the ways you can customize a batch to your exact tastes.  We'll have a variety of ingredients on hand so everyone will be able to mix up their perfect jar.  Surprisingly, salsa is one of the easiest things to ferment for longer storage without all the complications of canning.  It's just a matter of measuring the salt carefully and letting it start bubbling before refrigerating it.  We'll show you how to do that too, and of course there will be chips for tasting our work as we go!

We'll provide a pint jar for taking home what you make, but you might want to bring along an extra jar or two to take another variety home in.  If you have a secret ingredient or special recipe, bring that along to share too.