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!