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    You are in: Home / Recipes / Spiked Smoked Salsa-- Recipe
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    Spiked Smoked Salsa--

    Spiked Smoked Salsa--. Photo by yogiclarebear

    1/4 Photos of Spiked Smoked Salsa--

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    Rita~'s Note:

    Pureeing the veggies in the food processor makes for faster chopping time, no peeling of tomatoes and a finer chunk salsa. Always start with high quality organic ingredients. Plum tomatoes are a better choice because they are meatier and less juice producing a thicker salsa. Don't use over ripe tomatoes. The tequila can be omitted with wonderful results. But when used gives a slight smokiness. The smoky, woody flavor is more evident in Añejo tequila. Try Paradiso has a smoky, smooth flavor.

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    Serves: 128


    8 ounce ...

    Units: US | Metric


    1. 1
      Pulse tomatoes in the food processor to fine pieces, place in a heavy large pot, heating over a high flame bringing to a boil.
    2. 2
      Meanwhile pulse in the food processor the onions and then peppers, placing both in pot. With food processor running add garlic, lime zest and meat, chili’s, and herbs. If you need add a touch of lemon juices to get a fine mince.
    3. 3
      Add remaining ingredients except for tequila and continue boiling for 30 minutes, stirring occasionally. Add tequila and cook 5 minutes.
    4. 4
      Ladle hot salsa into hot pint jars, leaving ½-inch head space. Wipe jar rims. Cap with properly pretreated lids. .
    5. 5
      Process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
    6. 6
      Cool jars in draft free spot.
    7. 7
      Check lids for sealing. label and store.
    8. 8
      Party Time!
    9. 9
      Serve with corn chips and icy cold margaritas!

    Ratings & Reviews:

    • on August 21, 2011


      Awesome Rita. I doubled this and made some adaptations. Instead of pureeing all the vegetables, I chose to chop mine so there was some body to the salsa. I used half lemon juice and half lime juice. I used half brown and half white sugar, and a little less sugar overall. Added some cilantro and kept the seeds in all my hot peppers. Canned 13 pints, husband is super excited! Thanks....and now I have a whole bottle of tequila to play with in future recpies.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spiked Smoked Salsa--

    Serving Size: 1 (32 g)

    Servings Per Recipe: 128

    Amount Per Serving
    % Daily Value
    Calories 16.1
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 98.7 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.5 g
    Sugars 2.9 g
    Protein 0.4 g

    The following items or measurements are not included:

    chipotle chiles in adobo


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