Chipotle Salsa (For Canning)

Submitted by pastawendy

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Yields: 6 pints
• Serves: 6

ingredients

• 8 cups roma tomatoes
• 4 cups sweet peppers, chopped
• 2 cups onions, minced
• 4 garlic cloves
• 1 hot pepper (such as jalepeno)
• 1 -2 tablespoon chipotle pepper, pureed
• 3⁄4 cup cider vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 teaspoons paprika
• 16 ounces tomato paste
• 1⁄4 cup cilantro, copped

directions

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. 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.
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.

Reviews

[Tinkerbell]

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.

 

[Bobbie P.]

What kind of sweet peppers?

 

[kristina925]

I used this recipe as a guide and edited it slightly. We wanted to make a large pot so I doubled the ingredients. It was absolutely delicious and I am so happy with what I ended up with. I did not add sugar or paprika because I used the canned chipotle peppers in adobe which add a really nice smoky flavor. I also included lime juice to ensure the acidity is high enough for canning. Ingredients o 16 cups tomatoes , chopped o 8 cups sweet peppers, chopped o 4 cups onions, chopped o 8-10 garlic cloves , chopped o Hot peppers (such as jalapeno) for spicier salsa, add more and/or leave in seeds o 1 can chipotle w/ adobo (chopped) o 1 1/2 cups cider vinegar o 2 tablespoons salt o 24 ounces tomato paste (for thicker salsa, add more) o 1/2 cup cilantro, chopped o 1/4 cup lime juice Directions 1. Mix all ingredients in a large pot and simmer until desired thickness is reached. 2. Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. 3. Process in a hot-water-bath for 20 minutes.