Ingredients for Chipotle Salsa For Canning
- Roma Tomatoes
- Sweet Peppers
- Onions
- Garlic Cloves
- Hot Pepper
- Chipotle Pepper
- Cider Vinegar
- 2 tablespoons salt
- 1 1/2 cups sugar
- Paprika
- Tomato Paste
- 1/2 cup chopped fresh cilantro
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How to Make Chipotle Salsa For Canning
- Blanch tomatoes (see note below) until skins loosen, then peel and chop 8 cups of tomatoes.
- In a large pot, combine all ingredients EXCEPT cilantro: 2 cups chopped onion, 1 cup chopped green bell pepper, 1 (4.5 ounce) can chopped green chiles (undrained), 1 cup chopped chipotle peppers in adobo sauce (adjust to taste), 1 1/2 cups white vinegar, 1 1/2 cups sugar, 2 tablespoons salt, 1 tablespoon cumin.
- Bring mixture to a simmer, then reduce heat and cook for 1-1.5 hours, or until desired thickness is reached, stirring occasionally. Note: Cook time may vary based on your stove and desired consistency.
- Stir in 1/2 cup chopped fresh cilantro just before canning.
- Fill hot, sterilized pint jars, leaving 1/4-inch headspace. Wipe rims clean and seal with hot, sterilized canning lids and rings.
- Optional: Process in a boiling water bath canner for 20 minutes for added safety. This step is optional; Shirley has never had an issue canning without processing.
- Let jars cool completely. You should hear a ‘pop’ as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
99g
Fat
1g
Carbs
13g
