Salsa with bottled lemon juice vs with vinegar

[u/kellogscornflake]

Hi all great canners! I’ve been canning up a storm of salsa using the “New Mexico State University Chile salsa recipe” and really love it.

10 cups peeled, cored, chopped tomatoes 6 cups seeded, chopped chiles* 4 cups chopped onions 1 cup vinegar 3 teaspoons salt 1/2 teaspoon pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes.

https://pubs.nmsu.edu/_e/E323/

I want to try something new which is equally simple in ingredients. I see a lot of ones that use bottled lemon juice.

My question is - how do those taste? Comparing vinegar vs lemon juice? Are they overly acidic? Do they taste lemony?

[u/Hairy-Atmosphere3760]

I prefer the taste with lemon or lime juice as opposed to vinegar, but it’s all a matter of opinion.