Smoky Chipotle Salsa

RSCN5691Hey, friends!  As we wade through what’s left of the produce to can and freeze, I thought I’d take a minute out and share with you the new Smoky Chipotle Salsa recipe we tried this year that has gotten rave reviews so far.  Last year when we did our first salsa canning, we used our Ball Complete Book of Home Preserving’s recipe for their Simple House Salsa.  We stayed on track with the recipe, except for that we added some jalpenos and habaneros, but we still found the salsa a bit mild for our tastes.  This year we decided to do a little modification and see if we couldn’t spice it up a bit, and it worked!  Here’s the recipe:

Smoky Chipotle Salsa

1.5 c. chopped onions (yellow, white, red: doesn’t really matter)

1 T. fresh pressed garlic

1 c. apple cider vinegar (you can use regular vinegar too.  We used half and half)

10 c. chopped, seeded and cored tomatoes (they recommend plum, we used a combo of regular Bushel Boys and Romas.  I like adding Romas because of their hearty flavor)

2 c. chopped, seeded red and/or green bell peppers.  (we used a 1.5 c. green peppers and 1/2 c. jalapeno/habanero mix, which added a nice “kick” to the salsa)

1. c. chopped cilantro (optional for cilantro haters 🙂 )

1 T. dried oregano

1 T. white sugar (we did 1 t.)

1 T. Watkins Chipotle Chile Pepper

2 t. ground Cumin

1/5 t. salt

In a large stainless steel saucepan, combine onions, garlic and vinegar.  Bring to a boil over high heat, stirring occasionally.  Reduce heat and boil gently for 2 minutes. Stir in tomatoes and peppers, return mixture to a boil and cook for 3 minutes.  Add cilantro, oregano, sugar, chile pepper, cumin and salt.  Return to a full boil, stirring constantly.  Reduce heat and boil gently, stirring occasionally, just until peppers are tender, 3 to 5 minutes.  Remove from heat.

From there you follow the canning procedures in your canning book, starting with sterilized jars and processing for 15 minutes in a hot water bath canner.  You can also put it in the fridge and serve as soon as it’s cooled, but it needs to be eaten within a couple of days like any fresh food.  This recipe has a nice kick to it; the kids liked it just fine, but for those who can’t handle too much spice, I’d cut the Chipotle Chile Pepper down to a teaspoon. Yum!

31 comments

  1. That looks awfully good Laurie! We have tomatoes and peppers coming out of our ears at the moment and looking for some different things to do with it and this sounds like a good option. 🙂

    • Laurie says:

      You should try it! We’ve never served it with fresh veggies, but I may try that tonight. Funny how the tomatoes and peppers are so late this year.

  2. Looks like a good recipe. I will have to try it. It is definitely that time of year to be canning. I have been busy canning many things from my garden and from foraging. Thanks for sharing.

  3. Yummy! I love chips and salsa! And this looks like a great salsa, although I don’t think I could do the habaneros. I’m a spice wimp! But I could do the jalapenos okay. The bad part is I have no self-control with chips and salsa. NONE! And I love the addition of chipotle chili pepper. My Mom is a huge fan of the Watkins brand too.

    • Laurie says:

      LOL, I am with you on the lack of self-control, Tanya. 🙂 When me and my peeps go out to the occasional Mexican restaurant where they serve unlimited chips and salsa, it’s NOT good. 🙂

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