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postheadericon Chipotle Chili Salsa

I’m still in the mode for canning and preserving, let’s face it….I just love to do it and I love to write about it afterward. We’ve been getting a lot of really great tomatoes off of our vines, it’s amazing what 4 little plants can produce. Who would have thought?

I wanted to shake things up a little bit this time because I’ve discovered that wonderful smokey flavor that the chipotle peppers offer, combine that will the flavors of salsa and wow, it’s good!

The part that I think takes the longest is chopping all those nice veggies up, it does take a bit to do it all, but in the end it’s certainly worth it.

To remove the skins off the tomatoes, they need to go into boiling water for just a minute or two. This allows the skin to loosen and peel right off. Then as soon as they’re finished in the boiling water, place them in a sink of really cool water to cool off before handling them.

Then cut up all those onions, peppers, garlic and add everything else to the pot.

Then when it starts to boil, turn the heat down so that it can sit in the pot and simmer, and make the entire kitchen smell wonderful, and make me want some chips to go with it.

Once it simmers in the pot and has to chance to really smell wonderful for and hour and a half, go ahead and ladle it into warm jars. I try to time the dishwasher and the end of the cooking time so that the jars are still hot. Once the hot salsa is in the jars, I use jar lids that have simmered on the stove in some water just to keep them warm as well. Hand tighten and process in the hot water bath.

Just a little tip: After the salsa has been processed, it is important to make sure the jars aren’t sitting too closely to one another while they are cooling. Having the jars touching or too close can slow the cooling process down and can affect the quality of your product. This holds true with any type of canning.


Chipotle Chili Salsa

10 C tomatoes, skins removed and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 C red wine vinegar
5 large onions, chopped
4 garlic cloves, minced
5 tsp pickling salt
2 large cans tomato paste
2 – 4 jalapeno peppers, chopped
1 can chipotle peppers in adobo sauce
5 tbsp sugar

Combine all ingredients in a large stock pot, simmer on medium heat 1 1/2 hours. Ladel hot salsa into warm pint jars, use warm jar lids. Process in a hot water bath 35 minutes for pints, 45 minutes for quarts. Makes 10 pints

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