Dried Chili Salsa

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READY IN: 50mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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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.
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