On Sat, 11 Oct 2003 18:27:09 -0500, Melba's Jammin'
wrote:

Blair P. Houghton wrote:
(snip)
(Most good) Salsa shouldn't contain vinegar.

If you're canning it, though, Blair, the tested and blessed recipes now
have some vinegar to guarantee a low enough pH level for safe waterbath
processing. Bob (zxcvbob) has made some and says it's not bad and
better than he expected. If I were going to can it, I'd use the vinegar
and perhaps add a **little** baking soda at serving time to de-acidify
it and make it not so tangy.

I make my salsa (not canned) with fancy-schmancy red wine vinegar in
place of lime juice because I like the flavor. Was it you, Barb, who
confessed to drinking the 'juice' at the bottom of the bowl like I do?
Ummm.