Chipotle Salsa (For Canning)

Recipe by pastawendy
READY IN: 1hr 30mins
SERVES: 6
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
  • 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.
  • Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I 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.
  • 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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