Cilantro is quite volitile and cannot be dried or canned well, as the smell and flavor are totally lost within a few days. Even fresh store bought, loses a lot of flavor within a few days. When I serve salsa, I always buy a bunch of cilantro to chop up some to be added once its opened. I also add a chopped onion, maybe a pepper or two and a tomato or two, just for a bit more fresh texture from the original home canned product

Zabby, The whole cloves (Spice World) peeled garlic that I buy in 3 lb containers aren't packed in anything. The minced garlic (I don't buy anymore) is packed in olive oil. Garlic remains the only thing that I have been unable to ferment by itself. Really convinced me just how good its anti-bacterial qualities are. Salsa...... Subbing chopped parsley leaves for the cilanto really helped for me. Yesterday batch #1 4 cups tomatoes 4 cups peaches 1 1/2 cups sweet onion 1 1/2 cups green bell pepper 1 Biker Billy jalapeño 2 Bhut Jolokia peppers (very hot) 7 garlic cloves 2 tsp cumin seeds 2 tsp fresh ground black pepper 1/8 cup canning salt 1/8 cup parsley 1/2 cup cider vinegar 1/2 cup lemon juice 15 oz can tomato sauce 12 oz can tomato paste BWB for 15 min = 6 pints Batch #2 8 cups tomatoes 4 cups peaches 2 1/4 cups green bell pepper 2 tbs manzano pepper powder (hot) 10 garlic cloves 3 1/4 cups sweet onions 1 tbs cumin seeds 1 tbs fresh ground black pepper 3/16 cup canning salt 3 tbs parsley 1/2 cup cider vinegar 1 cup lemon juice 15 oz can tomato sauce 12 oz can tomato paste BWB for 15 min = 7 pints and aprox 2 for the fridge to be frozen today. I forgot the tomatillos and will just chop them into the 2 or so pints that I'm going to freeze. Or I might pressure process them. The peach skin didn't seem to hurt a thing. The peaches were a bit hard, but I liked the flavor and they sure diced nicely in my new onion dicer. Tomatoes are the only thing that I have to dice by hand and they took forever as I am so stinking slow at things like that. Thanks again, Annie!! jt

The best two tomatoes I found last summer for salsa (and I like mine like pico de gallo) were Polish Pastel and Wisconsin 55 Gold. The Polish Pastel is dry enough that you can add lime juice without it getting too sloppy ... and it soaks up the flavors well. Wisconsin 55 Gold is even better tasting, and is very heavy and solid so it chops well and holds a diced shape too. Both are yellow/gold tomatoes and make a beautiful colored salsa especially when you add chopped cilantro and diced red bell peppers or hot cayennes, red jalapenos, orange habaneros, etc.

Sherry, I don't think cheddar would work, as I think you are right it would be too stringly. With all of the spices, such as the Pico de Gallo and salsa tabasco and seasoning, the blandness would probably be diminished. I really like this mixture of the crunch on top and the ability to limit or increase the spice both in the pico de gallo and the cheese mixture. I've considered using the same basic recipe but using a white Mexican cheese, which right now I can't think of the name of, but we have several choices here in SA. I'd be interested if you try another cheese your thoughts. I hope to be able to have this Sunday. Brenda