photo by Rita1652
- Ready In:
7 1/2 pint jars
- 1⁄2 tablespoon vegetable oil
- 1 sweet onion, diced
- 1 yellow bell pepper, diced
- 5 cups fresh seeded diced tomatoes
- 4 garlic cloves, minced
- 2 -4 chipotle chiles in adobo, minced
- 1 cayenne pepper, diced, if more heat is desired (optional)
- 1⁄4 cup minced fresh basil (or cilantro)
- 1 lime juice
- 1⁄3 cup vinegar or 1/3 cup bottled lemon juice
- salt and pepper
- 1⁄8 cup sugar, if tomatoes need to be sweetened (optional)
- 1⁄2 teaspoon cumin
- Heat oil in a large pan add onions and peppers till soft add garlic cook 1 minute.
- Add remaining ingredients and simmer 15-20 minutes to reduce liquid.
- Adjust seasoning and place in hot washed jars.
- Process for 15 minutes in a hot water bath to seal.
- Or refrigerate to be consumed within the week.
Questions & Replies
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This salsa is AMAZING....... It's not really spicy so if you want a spicy salsa, I suggest adding extra jalapeno peppers and chipotle peppers (then again my tolerance for spicy food is higher than average) Needless to say, this is the best salsa recipe that I've found. It taste really fresh and it goes great on everything. If you're hesitating on this recipe.. DON'T... just make it :).
I have yet to try a recipe with chipotle chilies in adobo that I don't like, so I was excited to try this, but while it was simmering I wasn't sure I was going to like it. After it had chilled, I took one bite and thought, "Oh, I guess it's okay." Then I took another bite and I thought, "You know, this is kind of good." And from then on I couldn't stop eating it! My husband felt the same way. I had halved the recipe, and no kidding, we ate the entire bowl right then and there. As soon as my tomatoes ripen, I'm going to make some more! Thank you, Rita.