Chipotle Salsa (For Canning) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers. Ingredients:
8 cups roma tomatoes |
4 cups sweet peppers, chopped |
2 cups onions, minced |
4 garlic cloves |
1 hot pepper (such as jalepeno) |
1 -2 tablespoon chipotle pepper, pureed |
3/4 cup cider vinegar |
1 tablespoon salt |
1 tablespoon sugar |
2 teaspoons paprika |
16 ounces tomato paste |
1/4 cup cilantro, copped |
Directions:
1. Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
2. Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
3. Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. W do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
4. If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.
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