Allright all you Texans and wannabees. I have seen a lot of posts about salsa and have yet to see any recipes or where to buy this magic seasoning. Share!

Dehydrating your own is the only way to go.  You can do it in an oven if you don't own a dehydrator.  Pace salsa dehydrates really well if you are looking for a good commercial salsa to dehydrate.  Just be sure you do NOT buy the Thick-n-Chunky version as it doesn't dehydrate or reconstitute as easily as the thinner regular salsa.

Any salsa you make at home will likely dehydrate well, too, as long as it's a cooked salsa as opposed to one made with fresh ingredients and served uncooked.

Once you dry it (you'll end up with something akin to a fruit rollup from hell), just tear it up into small enough chunks to fit into whatever cups you use when camping.  To rehydrate in camp, throw some chunks into a cup, fill with boiling water and lid the cup with a scrap of aluminum foil (or the cup's lid).  Stir it up a couple times while dinner or breakfast is cooking and you are all set.  I don't worry too much about getting the exact right amount of water when rehydrating.  I actually try to use a little less than I think I need because thicker salsa is better than thin.  And if it's too thick, just add more water.

I'm sure Denton Doc will chime in too, when he gets back from his trip.

I have never dehydrated anything (except myself) how do you dehydrate in your oven?  What temp, how long etc.?

Looking specifically for this salsa Dehydration gig.

thanks in advance,

Wishin'

Thanks TTC, I will let you know how my experiment goes and how long it takes for the Misses to kick me out of the house for ruining her oven and kitchen tools. 

Wishin'

Quote:

Wishin
I will attempt to answer your question.
Temperatures and airflow are the two key factors when dehydrating food, an oven in most cases has a low setting of 140 degrees and limited airflow. Although it can be done, the oven is not the ideal place to dry veggies or fruit, which require a temperature of between 130 and 135 degrees. Ovens work well for jerky and other meats, which require temperatures 140 to 145, degrees.
You will need a couple of things for salsa; an oven thermometer, a cookie sheet and cooking spray. Set the oven at the lowest possible temperature leaving the oven door cracked a couple of inches checking your oven thermometer for proper temperature (you do not want to cook it). Prepare your salsa or buy jar. Prepare your cookie sheet by spraying a thin coating of vegetable spray (this will prevent the dried salsa from sticking) and place the salsa on the tray spreading it out as evenly as possible. Place the tray of salsa in the center of the oven by repositioning the oven rack. Leave the oven door cracked a couple of inches so moisture can escape. It will take anywhere from 10 to 12 hours to dry. The finished product should be pliable with no moisture. Once you allow the salsa to cool to room temperature lay out a piece of waxed paper or plastic wrap and lay the salsa leather on it and roll up, place in a zip lock. Hydrate in warm water.
I hope this helps.
flp