If you are concerned with preserving the quality of your tomato flavor, you should consider making multiple small batches of salsa when the tomatoes are "just right" instead of trying to string out fruit that is getting too ripe for the sake of one big batch.
You must keep in mind that the tomatoes and all other ingredients in salsa will continue to degrade regardless of whether they are in the salsa or sitting on a counter, so your salsa's useful life will be shorter if you use very ripe fruit.
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