You could have just added this on to your previous post you know. No need for a new thread and each new thread bumps another one off never to be seen again. ;)

There are several discussions here about using cider vinegar rather than white for the softer, more mellow flavor...in just about anything. White is often reserved only for pickling because of its sharp bite. But it is a personal choice depending on your taste buds.

Plus there are several discussions about using either bottled (never fresh) lemon or lime juice in Annie's salsa for a much preferred taste.

The most likely culprit for what most would call a wierd taste is the cilantro - most of us prefer to add it fresh just prior to serving.

Dave

Not sure what the taste is you're experiencing, but I use cider vinegar and don't have any after taste. Try it and see if you like it better.
I think we all have to adjust slightly to our own tastes. I know I can't add any extra cilantro or I don't like it. But I'm not a cilantro fan.

Deanna

Cilantro should only be added when served. It looses all its flavor after a couple of days. Adding it to the canned salsa will only give you bits of green that have no taste.

I am convinced it is the vinegar. After reading these responses and re-visiting my salsa, I can smell it. In the future, I am going to omit the cilantro. No use chopping it all up if it is going to loose it's flavor. The OCD in me has to get to the bottom of this so today, I am going to make another batch using cider vinegar.

And P.S. Dave - to my defense, I didn't realize the vinegar issue until a couple of hours after my first post. I didn't see a way to add or edit a post, hence the second post.

You're correct that you can't edit posts on this forum. Sometimes it won't even let you respond to the thread if no one else has replied to it since you have. If that is what happened to you, you can change the subject line slightly and when you Submit again, it should go through.

Otherwise, I think that Dave was annoyed that another similar *thread* was started as that causes older threads to drop off the board, and also adds too many hits when a particular subject is searched for. He likes to keep things tidy, no big deal. :)

It's not so much "tidy" as I hate to lose all that other great info. ;)

And P.S. Dave - to my defense, I didn't realize the vinegar issue until a couple of hours after my first post. I didn't see a way to add or edit a post, hence the second post.

It isn't a question of editing a previous post. As medcave said all you had to do was just post the added the question to your other thread. That pops it right back up to the top of the list.

There is a 30 min. time frame where the programing won't let you post again on a thread unless you change the subject line in that particular post - something like "oh, I also forgot to ask...". It is there to try to prevent duplicate postings.

Dave

Ah, a 30 min. time frame. I didn't know that was what would prevent another post (without changing the Subject line). Live and learn.

Signed, another "not so much 'tidy'" Dave :)

Good point Dave!! I didn't even think to add to my previous post. On a better note, I made another batch of salsa today, this time with the cider vinegar. It is 1000 times better.

Glad to hear that solved the problem! :)

For me, white vinegar has always been an "acquired" taste and I just never acquired it. We prefer cider vinegar even in pickles.

Dave

And here I have got several gallons of white vinegar for my canning. lol I've learned that this year though that we like the apple cider much better than the white. DH and DD just doesn't like vinegar at all and the apple cider does seem to be milder in taste. From here on out I will be stocking up on apple cider mostly and just get 1 or 2 gallons of the white.
So glad your Salsa turned out better in this batch. Also someone stated that they didn't put quite as much of the tomato paste in theirs. I know one thing, it's some GOOD SALSA! Annie did good! :)

gardnpondr, You can use all that white vinegar for cleaning, if you don't want to use it for pickles. We certainly wouldn't want to waste it.
Our family just loves Annie's salsa. I will have to make up lots of batches. I'm just waiting to get enough tomatoes.
Donna

White vinegar is best suited for mild one flavor type pickles like dill. I also pickle garlic and it too will taste good wth just white distilled vinegar. The cider vinegar or bottled lime juice are great choices for acidifying salsa and other complex or sweeter products.