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One thing I really like to do is make large batches of things like Salsa so that I'll have plenty of it for a long, long time. It also beats the hell out of Rotel for mixing with melted cheese to make a queso dip, and all told you'll only spend approx. $20 for all the materials needed to make 7 16oz jars! My method of doing it even keeps it good for quite literally years as long as they're kept refrigerated. It's incredibly simple and can be tweaked and changed according to one's own tastes and desires, but here is how I made this particular batch.
Recipe:
2 large (28oz) cans of crushed tomato
2 Green Bell Peppers
2 Red Bell Peppers
2 Poblano Peppers
2 Jalapeno Peppers
2 Red Chili (Ancho Chili) Peppers
8 Cloves of Garlic
1 Large Sweet Onion
Finely chop and add all these items into one large Dutch oven with lid. You can also add additional seasoning such as 2 tbsp of Cumin powder and salt, though the cumin isn't entirely necessary.
Thoroughly mix everything together and place on the stove-top over medium heat until a low boil is obtained. At this point, lower the heat until a bare simmer is maintained. Cover and allow to simmer for at least 2 hours, stirring occasionally. After the cooking time, another option here is to add chopped cilantro in. You do this right at the end of the cooking time because the herb will retain more flavor and punch, so make sure you don't add too much here unless you really, really like cilantro.
While your salsa is cooking, prepare your jars and lids by washing in warm soapy water and then placing them on a baking sheet into an oven at 300ºF for at least 15 minutes to fully sterilize. This will help prevent any nasties from growing in any jars that remain in storage for long periods of time.
Once the salsa is done cooking and you've added (or not) the cilantro very, very carefully spoon or pour your salsa into your awaiting jars while it is still hot. This is important as the heat will help create the seal once you've put on the lids. Make sure you wipe off any spills or drips that may get on the area where the lid goes. You do not want anything there as that can cause mold growth or prevent the seal from being complete. You'll know the seal formed properly if the little button on the jars goes down and when you open one (later) it pops up.
Allow the jars to cool fully on the countertop before placing them in the refrigerator for long-term storage.
I highly recommend you allow them to chill in the fridge for at least a full day before cracking any open to enjoy, but you could eat it the moment it's done cooking as well.
It may seem a little odd to cook salsa, and yes you can just mix all this together and not cook it at as well. I cook mine because of a couple reasons. The first being that this allows all the flavors to really come together, much like with a soup or stew. The second being the canning process is made much better by the heat as you cook off any foreign bacteria that may be residing in the food already (pasteurization), and you need heat to get the good seal on your jars.
Recipe:
2 large (28oz) cans of crushed tomato
2 Green Bell Peppers
2 Red Bell Peppers
2 Poblano Peppers
2 Jalapeno Peppers
2 Red Chili (Ancho Chili) Peppers
8 Cloves of Garlic
1 Large Sweet Onion
Finely chop and add all these items into one large Dutch oven with lid. You can also add additional seasoning such as 2 tbsp of Cumin powder and salt, though the cumin isn't entirely necessary.
Thoroughly mix everything together and place on the stove-top over medium heat until a low boil is obtained. At this point, lower the heat until a bare simmer is maintained. Cover and allow to simmer for at least 2 hours, stirring occasionally. After the cooking time, another option here is to add chopped cilantro in. You do this right at the end of the cooking time because the herb will retain more flavor and punch, so make sure you don't add too much here unless you really, really like cilantro.
While your salsa is cooking, prepare your jars and lids by washing in warm soapy water and then placing them on a baking sheet into an oven at 300ºF for at least 15 minutes to fully sterilize. This will help prevent any nasties from growing in any jars that remain in storage for long periods of time.
Once the salsa is done cooking and you've added (or not) the cilantro very, very carefully spoon or pour your salsa into your awaiting jars while it is still hot. This is important as the heat will help create the seal once you've put on the lids. Make sure you wipe off any spills or drips that may get on the area where the lid goes. You do not want anything there as that can cause mold growth or prevent the seal from being complete. You'll know the seal formed properly if the little button on the jars goes down and when you open one (later) it pops up.
Allow the jars to cool fully on the countertop before placing them in the refrigerator for long-term storage.
I highly recommend you allow them to chill in the fridge for at least a full day before cracking any open to enjoy, but you could eat it the moment it's done cooking as well.
It may seem a little odd to cook salsa, and yes you can just mix all this together and not cook it at as well. I cook mine because of a couple reasons. The first being that this allows all the flavors to really come together, much like with a soup or stew. The second being the canning process is made much better by the heat as you cook off any foreign bacteria that may be residing in the food already (pasteurization), and you need heat to get the good seal on your jars.
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