Storing Salsa for Luncheon: Tips and Strategies

[byrd1956]

Has anyone made these ahead? If so, how did you store them to keep them fresh? I have the salsa ready for tomorrow's luncheon....but am hesitant to do the cups early. Any thoughts?

 

[Brenda.the.chef]

I've made them and saved them for the next day, but I don't think they keep as well. They are supposed to be a little crispy and storing overnight takes that away. I don't like the salsa the next day either. It gets a little slimy in my opinion.Any chance you can make the cups the morning of?

 

[byrd1956]

slimy! on no! maybe I can just soak up the extra juice! I guess I'll have to check it in the morning/make the cups in the morn and cross my fingers....or stop at the grocery on the way!

 

[Brenda.the.chef]

You could do all of the tortilla and cheese cutting prep work the day before, this would probably make it go quicker. I also just throw all of the tortilla triangles into the CBB and drizzle the oil over and toss them instead of painting each triangle with the oil. I don't even shove the tortilla down into the well of the tart pan. I lay the triangle across the hole and center the hunk of cheese over the hole. They just naturally take shape of the tart pan once they heat through.This really is one of my most favorite recipes and it's such a huge hit.

 

[byrd1956]

good idea. thanks

 

[byrd1956]

so everything is prepped. it will take 30 min to get to the luncheon. Should I put the q-cups together and in the cool & serve & chillzanne or will it make them mushy & I should put the salsa in them when I get there?