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    You are in: Home / Recipes / Chipotle Salsa (For Canning) Recipe
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    Chipotle Salsa (For Canning)

    Average Rating:

    1 Total Reviews

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    • on October 29, 2012

      Wow! This recipe is delicious! I make a lot of salsas, but I've never made a cooked one, and I've never canned any before. I didn't think this one would last long enough to bother canning it either, but since the recipe was for canning, I followed along. I usually use a water bath, but I only made a half recipe, so I just "processed" them upside down while they cooled. Both lids sealed... but they won't be for long. LOL I used two jalapenos and loved the heat when I took a test bite, but thought it would be too hot for DH, so I left out just enough to take a photo and make a nice little snack for myself. Well, I took the photo and then went to the computer to upload it. 15 minutes later I went back to the kitchen for my snack and the bowl was empty! I will definitely make the full batch next time... and maybe add a few more jalapenos... ;) Thanks so much for sharing this recipe, pastawendy. We'll be making it again and again! Made & enjoyed for the Fall 2012 Pick-A-Chef event.

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    Nutritional Facts for Chipotle Salsa (For Canning)

    Serving Size: 1 (515 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.7
     
    Calories from Fat 12
    63%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1786.3 mg
    74%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 9.5 g
    38%
    Sugars 24.8 g
    99%
    Protein 7.4 g
    14%

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