Make your own salsa leather.  Similar to fruit leather, this salsa leather can be reconstituted on the trail with a little boiling water.  Add it to soups, freeze dried meals, or dig in with some chips and avocado!  Use your favorite store bought salsa to get started – then experiment with recipes. My favorites are salsa verde, and Trader Joe’s chipotle salsa.  Heat warning!  Hot salsas seem to get hotter and spicier in the dehydration process.

Almost any sauce can become a leather.  If you want to learn more about getting started with food dehydrating for the trail, check out our The Basics page.

Salsa Leather

Servings Vary

At home:

Grab a jar (or two) of your favorite salsa and spread out on dehydrator fruit roll trays to form a thin layer of salsa. I find on my trays that usually a cup fits on each tray.  Dehydrate at 135 degrees for 8-10 hours.  The salsa should be dry and sort of rubbery (like fruit leather).  More watery salsa may form cracks.  This is totally ok!  Just make sure there are no wet spots. Once dry, peal from trays and store in ziplock bags.  You can keep this in the freezer for several months.

On the trail: 

Use a 1:1 ratio to reconstitute the salsa.  If you have a cup of dried salsa, add a cup of boiling water.  If you’re adding just a tablespoon of salsa to a soup mix or freeze dried meal, add an extra tablespoon of boiling water to the recommended amount on the packaging.

This is the dehydrator I use for all of my recipes:
Nesco FD-75A Snackmaster Pro Food Dehydrator, White