Ultralight Backpacking Dehydrated Salsa Recipe | Septree Dehydrator

Ingredients List

• Imperial / Metric: 6 ripe Roma tomatoes (diced), 2 jalapeños (seeded and chopped), 1 medium onion (chopped), 2 cloves garlic (minced), 1/4 cup fresh cilantro (chopped), 1 tsp cumin, 2 tbsp fresh lime juice.

Step-by-Step Instructions

1. Blending: Add tomatoes, jalapeños, onion, garlic, cilantro, cumin, and lime juice to a blender or food processor. Pulse to desired consistency.

2. Reduction Simmering: Pour the salsa into a saucepan and simmer over medium heat for 30 minutes to reduce excess liquid.

3. Spreading: Spread the reduced salsa evenly onto solid silicone sheets placed on the Septree trays in a thin layer (approx. 1/8 inch thick).

4. Dehydrating: Set your Septree dehydrator to 140°F (60°C) and dehydrate for 8 to 10 hours until completely dry and brittle.

5. Flake Crushing / Powdering: Crumble into dry flakes or blend into an instant salsa powder using a spice grinder.

Rehydration Guide

• Ratio: Combine dehydrated salsa flakes/powder with water in a 1:1 ratio.

• Usage: Use boiling water for rapid 5-minute rehydration on the trail, or cold water and let sit for 10-15 minutes.