Salsa pairs well with tortilla chips and is often served as an appetizer. Instead of purchasing store-bought salsas that may contain preservatives and unnecessary ingredients, you can make your own at home. Making your own salsa can save you money. You can preserve it in canning jars for later use. Homemade salsa needs to be canned properly so that it remains safe to consume.
Instructions
1. Bring a large pot of water to a boil. Add the tomatoes and allow them to boil for 30 to 45 seconds.
2. Remove the tomatoes and place them in a bowl of ice water. Remove the skins from the tomatoes. The skin will slide off the tomatoes.
3. Cut the tomatoes in half and scoop out the seeds. Dice the tomatoes into small cubes so that you have three cups.
4. Cut the green chilies in half and remove the seeds. You can remove the skin from the green chilies if you prefer by placing them in an oven at 400 degrees Fahrenheit for six to eight minutes or until the skins blister. You do not need to remove the skins if you chop the chilies finely.
5. Combine 3 cups of chopped tomatoes, 3 cups of chopped chilis and ¼ cup of chopped onions into a large saucepan. Slice 1 jalapeno and remove the seeds. Chop the jalapeno finely and add it to the saucepan.
6. Add six finely chopped garlic cloves, 1 ½ cups of 5 percent vinegar, ½ tsp. ground cumin, 2 tsp. oregano and 1 ½ tsp. of salt. Stir the ingredients over high heat until the salsa mixture boils.
7. Reduce the heat and simmer the salsa for 20 minutes.
8. Sterilize pint-sized canning jars and the lids in a pot of boiling water for 10 to 15 minutes.
9. Ladle the salsa into the canning jars. Leave ½ inch of headspace at the top and any trapped air bubbles. Wipe the rims of the canning jars with a towel to remove any spilled salsa.
10. Place the lids on the canning jar and screw on the rings. Place the salsa in a hot water bath canner for 15 minutes for altitudes less than 1,000 feet, 20 minutes for altitudes between 1,000 and 6,000 feet and 25 minutes for altitudes above 6,000 feet. Follow the manufacturer directions that come with the water canner to ensure that you use it properly.
11. Remove the canning jars from the water canner. Place them on the countertop to cool but do not allow them to touch each other. Press on the center of the canning jar lids. If the lids made a popping sound or they dent when you press on them, then they did not process correctly. Place the unprocessed salsa in the refrigerator for up to one week and store the processed jars in a cool and dry location for up to 12 months.
Tags: canning jars, minutes altitudes, allow them, cups chopped, feet minutes
