Step-by-step directions to help you learn how to dehydrate salsa to prep your pantry or, to enjoy on your next hike out on the trail. Dehydrated salsa makes great trail food!
Why in the world would anyone dehydrate salsa? That might be just the question you are asking, especially because it’s not too common to even have salsa around for any length of time.
Around my house, it’s literally open and gone in 30 seconds. 😆
There are many reasons one would find themselves dehydrating salsa as part of their food prep regimen:
- Maybe you have some leftovers that you can’t use up, especially when you purchase large bottles from your local warehouse.
- Perhaps you are limited on pantry and/or freezer space.
- If you enjoy hiking (like I do), having dehydrated food is essential for thru hiking – I love having dehydrated beans, salsa, chili, and the like – it’s the BEST way to end a day of hiking, especially if you love to eat (like I do!)
Salsa – whether store purchased, homemade, picante (hot and spicy), or traditional salsa, is wonderful when dehydrated, and then later used. Once dehydrated, it may break apart in pieces – or, look a little like fruit leather (like mine does!)
How to Use Dehydrated Salsa
- Simply rehydrate the salsa to enjoy with your beans or rice on the trail – or, any of these ideas:
- Grind your salsa to a powder and store in a jar. Use it as an addition to scrambled eggs, added to sour cream, or to yogurt as a flavor enhancer.
- Add as a sprinkle to prepare meat before grilling.
- Sprinkle on your baked potatoes.
- Add the powder to your favorite meatballs or meatloaf recipe.
If you are rehydrate to regular salsa, mix 1 part salsa to 2 parts water – each 16 oz jar fits beautifully on one dehydrator tray for me, which re-hydrates 1:2 (1 sheet of dehydrated salsa to 2 C water for 16 oz).
If you are taking on the trail, simply divide each tray of dehydrated salsa in half and fold into a ziplock to pack in your hiking ruck. Make sure you take your burner and cup/cozy so you can rehydrate it on the trail.
Tips for Dehydrating Salsa
- You can dehydrate canned, jarred or fresh salsa
- Avoid dehydrating salsa that contains oil (salsa shouldn’t contain oil anyways)
- Dehydrated salsa will not rehydrate back into dippable form but it will rehydrate into a form that can be used for ground beef, tacos, beans and rice, etc.
- Salsa is dehydrated when it becomes brittle. However, some salsa varieties will dehydrate more like fruit leather, especially if they have a high sugar content (like mine did, above)
How to Dehydrate Salsa
- Pour your salsa on a dehydrator tray – either on a mat or on a flat tray (it will peel off later)
- Bake for 10-12 hours at 135 degrees F or until dry and brittle. Some varieties of salsa, however, may dry more like a fruit leather (like mine did above) depending on the sugar content.
- Once dehydrated, store your salsa in an airtight container for 6-9 months.
HAVE YOU EVER TRIED TO DEHYDRATE SALSA?
Did you dehydrate salsa on your dehydrator? If you did, please take a second to rate the recipe and leave a review.
How to Dehydrate Salsa
Equipment
- dehydrator with flat tray or mat
Ingredients
- 16 oz salsa
Instructions
- Pour your salsa on a dehydrator tray - either on a mat or on a flat tray (it will peel off later)
- Bake for 10-12 hours at 135 degrees F or until dry and brittle. Some varieties of salsa, however, may dry more like a fruit leather (like mine did above) depending on the sugar content.
- Once dehydrated, store your salsa in an airtight container for 6-9 months.
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