One of the best additions to Black Bean Burritos on trail is Ann's Salsa!
Dehydrating salsa sounds crazy but it works well and is a great addition to any Mexican-style meal when camping.
To Hydrate: Add 1 cup water to 2 cups dehydrated salsa for super thick salsa! Adjust to suit your taste.
- Onion sweet - 1
- Jalapeño pepper - 7
- Garlic - 5/6 cloves
- Cilantro - 2 big handfulls
- Orange juice
- Limes - 4 squeezed
- Salt - about a Tbsp
- Tomatoes - until it looks / tastes right
- Start by chopping Jalapeño peppers in half. Be very careful while handling the Jalapeño peppers. If you can, avoid touching them with your bare hands. (I use disposable gloves). Remove tops and seeds from the Jalapeño peppers saving a few seeds. If the salsa isn't hot enough, you can add a few for more heat.
- Chop the onions in half. Peel the Garlic. Remove stems from the Cilantro, juice the limes and orange.
- Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée.
- Place in a serving bowl.
- Dice Tomatoes for chunky, or place in a food processor. Add to the serving bowl. Add Tomatoes until it looks right. If the Salsa it too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the Jalapeño peppers, or add a little more ground cumin. Add more salt and pepper to taste.
- Oil leather sheet and place on dehydrator trays
- Pour 2 cups of Salsa onto each sheet
- Dehydrate at 115° 4-6 hours.
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