Chipotle Salsa (For Canning)

Total Time
1hr 30mins
30 mins
1 hr

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.

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  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.