Prep 30 mins
Cook 20 mins
This is a great recipe for any chili base. It is Hot. As it should be ;-)
- 9 dried ancho chili peppers
- 12 cups tomatoes, peeled and diced
- 3 cups red onions, chopped
- 15 garlic cloves, minced
- 6 serrano peppers, chopped
- 6 habanero peppers, chopped
- 3⁄4 cup red wine vinegar
- 1 tablespoon salt
- 1 teaspoon hot pepper flakes
- 3 tablespoons smoked paprika
- 2 tablespoons cayenne pepper
- In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
- Weigh chilies down with another bowl to ensure they remain submerged.
- Soak for 20 minutes.
- Drain off half the water, remove any stems if needed and transfer to a blender.
- Puree until smooth.
- Prepare water bath canner, jars and lids/rings.
- In a large stainless steel saucepan combine puree with remaining ingredients.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
- Repeat with remaining jars.
- Place jars in canner-cover with lid.
- Bring to a boil and process jars for 15 minutes.
- Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
- Remove jars, cool and store.
- Should make 6 to 7 pints.