Hey, 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!
Looks yummy =) I actually have most of those ingredients in my garden right now.
You should make it, Holly! I’d be curious to get your thoughts. 🙂
So delicious! I will surely have this for dinner!
Awesome, Jayson! Hope you like it as much as we do. 🙂
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. 🙂
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.
This looks so good. I love homemade salsa!
It’s the best! 🙂
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.
That’s great, FF! Glad you’re increasing your stockpile as well. 🙂
This recipe looks simple. This girl will try to make this soon! Thanks for sharing!
It is! Easy, and good. 🙂
I am a salsa fanatic! I always go with the basic, tomato based salsa. This looks so yummy; I really want to try it!
LOL, I’m with you, Natalie. Salsa is the best!
This looks awesome Laurie!!! I love fresh salsa and put it on everything from eggs to salad. I just never think about jarring and saving extras when we make it. Now I will.
We definitely use all that we can. And, it makes a great gift!
Ooh I love me some salsa, especially one with a nice kick to it.
I’m with you there, Aldo. 🙂
We love chips and salsa, and have it often. I’ll have to give your recipe a try sometime.
You should, DC! We’re big salsa and chips fans too. Love the heated up chips they serve at Mexican restaurants. 🙂
Looks really good, Laurie! Salsa and chips is one of my favorite snacks.
And it’s good for you too! 🙂
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.
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. 🙂
This salsa sounds good Laurie! 🙂
Thanks, my friend! 🙂
Sounds delicious! I love spicy salsa with cilantro, so this looks like a perfect recipe to me!
Sounds right up your alley. 🙂
Will absolutely have to try. I love Mexican food and a good salsa.
This one has a nice kick to it, James, so it should be right up your alley. Let me know what you think!
I should try this one Laurie! It looks very delicious and I’m sure it is!
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