Dried Chili Salsa

DIRECTIONS

• 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.