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I did not mean to address salsa products in the US, that are available commercially. Rather, I intended to mean the Mexican salsa, the Southwestern salsa and the other salsa that are made now in the US and cooked at home. Or not, if tomatoes are in season.
These have less shelf life than mentioned.

I really feel the need to point out here that internet searches for info, are not appropriate here, where there is experience. If someone does not know, then let it be--just don't answer the question.

Some people here are not careful to distinguish between personal experience and internet reading. The whole reason that this site is interesting is that it is different, in that questions are from personal experience rather than from the internet.

[ 02-18-2001: Message edited by: Nicko ]
 
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