If you decide that you want to cook your blended salsa, just transfer the salsa to a medium pot. Bring it up to a steady simmer and cook it for 7-10 minutes. If you would like to preserve your salsa for a few weeks, you could add 1 tbsp of white vinegar per 1 cup of cooked salsa. You do this while it's cooking. The vinegar will add some acidity, so adjust the salt accordingly. Transfer cooked salsa to a clean glass canning jar. Seal tight and store refrigerated for a few weeks. When pulling your salsa from the refrigerator make sure you just pour out of the jar what you think you will need. If the salsa is constantly changing temperature, it will spoil faster.